Super Sauce

In the hopes of having an edible version of The Sauce available for Super Bowl Sunday, I'm making up for lost time. They call it rapid prototyping – at least 4 experiments by the end of Saturday. It's shameful that I haven't made a batch in over two months. After reviewing my notes, I'll return to tomato sauce and add even more vinegar. I'm adjusting the onion power and introducing celery seed.

Dry Ingredients
3/4 tsp Smoked Paprika
1/4 tsp Chipotle Chili Powder
1/4 tsp Ground Celery Seed
1/4 tsp Onion Powder
1/2 tsp Cumin
1/2 tsp Garlic Powder
1 tsp Dry Mustard
1/2 tsp Salt
1/4 tsp Pepper

Wet Ingredients
3 cups Beef Stock
16 oz Tomato Sauce
1/2 cup Apple Cider Vinegar
1/2 cup Red Wine Vinegar
1/2 cup Worcestershire Sauce

Finishers
1/4 cup Brown Sugar
1 tbsp Honey
2 tbsp Molasses

Simmer tomato sauce about 45 minutes to thicken. Combine the wet ingredients and bring to a boil. Combine the dry ingredients. Add to the wet and simmer 1 hour. Add the finishers approximately 15 minutes before the end of cooking.

Add 2 spoonfuls of corn starch slurry at the very end to thicken, if needed.