modern bbq sauce

I like my barbecue sauce nice and tangy, and more salty than sweet. It's easy to tweak to make it just the way you want it, though, so add a little more sugar, hot sauce, or whatever, until you find your perfect recipe. The best part about this sauce is its lack of special ingredients - you likely have everything you need in your pantry already!

makes 2 cups

1 1/2 cups ketchup
1 cup soy sauce
1/2 medium red onion, cut into chunks
2 cloves garlic
1/4 cup dijon mustard
1/4 cup red wine vinegar
1/4 cup (packed) brown sugar
1/4 cup hot sauce
canola oil
salt to taste
splash of liquid smoke (optional)

Heat 2 tbsp oil in a large saucepan over medium heat (the taller the better to prevent splatter). Process onion and garlic together in the food processor until finely chopped. Add to pan and cook until translucent but not browned, about 8-10 minutes. Add remaining ingredients and stir to combine. Cover sauce with a lid and bring to a boil, reduce heat to medium or medium-low immediately (you want only occasional bubbles to surface). Cook, stirring every 10 minutes or so, for 45 minutes. Taste sauce and adjust seasoning to your liking. If sauce is too thick, add water, 2 tbsp at a time, until desired consistency is reached.