It is also a bit more complicated to make (although still only 30 mins to prepare) with the ketchup going in as the sauce cools because mixing ketchup into a less viscous liquid can result in lumps. You've just got to be patient and keep stirring.
So for the Western South recipe follow these steps and you’ll get approximately 2 cups worth (just short of a pint) and you’ll need to get the food processor out.
Yield:- Just under 500ml or ½ pint
Preparation Time:-10 mins Cooking Time:-20 mins
Total Time:-30 mins
1 tablespoon vegetable oil
½ medium onion (loosely cut up)
2 medium garlic cloves
120 ml or ½ cup cider vinegar
120 ml or ½ cup Worcestershire sauce
1 tablespoon dry mustard
1 tablespoon dark brown sugar
1 tablespoon paprika
1 teaspoon salt
1 teaspoon cayenne pepper
235 ml or 1 cup ketchup
Blitz the onion and garlic in a food processor until it’s well minced then heat a medium saucepan gently with the oil and the fry off the onion and garlic over medium heat until they’ve gone soft and translucent in color - this will take about 3-4 minutes & take care not to burn.
Throw in the rest of the ingredients (apart from the ketchup), bring to the boil and then turn the heat off. Now add the ketchup and stir gently as it cools and thickens, keep stirring until you've got rid of any lumps or until your arm falls off - whichever occurs first.