Author: Nicole
- 2 tablespoons olive oil
- 2 large sweet onions, roughly chopped
- 6 garlic cloves, minced
- 1 cup (8 ounces) Guinness Stout
- ½ cup molasses
- ½ cup white vinegar
- 1-1/2 cups light brown sugar
- 1 cup (8 ounces) tomato paste
- ½ teaspoon cayenne pepper (or to taste)
- 1 teaspoon salt
- ½ teaspoon black pepper
- In a large pot (at least 5 quarts), heat olive oil over medium heat. Add onions and garlic and cook for about 20 minutes until onions are very soft and a bit caramelized. Add a little water to the pot will cooking, if needed, to prevent sticking (it helps with caramelization, too).
- Add Guinness Stout, molasses, white wine vinegar, brown sugar, tomato paste, cayenne pepper, salt and pepper to pot and stir. Raise heat to medium-high and bring to a boil. Turn heat down to medium and cook at a slow boil for 10 minutes. Turn heat down to low and cook another 45 minutes. Sauce should be thick when it’s done.
- Let cool about 20 minutes. Transfer to a food processor, blender or Vitamix and blend until smooth.
- Use immediately or store in refrigerator for a few months or freeze for up to six months.
Recipe by Riegl Palate at https://www.rieglpalate.com/guinness-bbq-sauce/
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