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Ingredients
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2 tablespoons vegetable oil
1/2 onion, diced
4 cloves garlic, minced 15 ounces tomato sauce
1 teaspoon Sriracha (optional, adds extra kick) 8 ounces stout beer
1/4 cup molasses
1/4 cup apple cider videgar 1 tablespoon dark own sugar 1 tablespoon Worcestershire sauce Salt and pepper to taste
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Directions
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Heat the oil in a medium saucepan over medium heat. Add the onion and cook for seven to eight minutes, or until it's lightly owned. Add the garlic and cook for two minutes, until it's golden. Stir in the tomato sauce, beer, molasses, Sriracha (if using), vinegar, own sugar, and Worcestershire sauce. Bring the mixture to a boil, and then reduce it to a simmer and cook until the sauce has thickened, about 30 to 45 minutes. Stir occasionally and season with salt and pepper to taste.
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Transfer the sauce to a blender or use an immersion blender to puree until smooth. Let the sauce cool, then store it in an airtight container in the refrigerator, where it will keep for up to two weeks.
