Recipe courtesy of Emeril Lagasse
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Yield:
2 cups
Level:
Easy

Ingredients

  • One 14-ounce bottle of ketchup
  • 1/2 cup water
  • 2 teaspoons molasses
  • 2 teaspoons Creole or whole grain mustard
  • 2 teaspoons chopped garlic
  • 1/4 cup chopped onions
  • 2 tablespoons firmly packed light brown sugar
  • Dash of hot pepper sauce
  • Dash of Worcestershire sauce
  • Pinch of salt
  • Pinch of cayenne
  • 2 teaspoons peeled and grated fresh ginger
  • Pinch of freshly ground black pepper

Directions

In a food processor fitted with a metal blade, combine all of the ingredients. Process until smooth, about 15 seconds. Scrape down the sides with a rubber spatula. Pulse two or three times. Refrigerate overnight before using.

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