½ tbsp extra virgin olive oil
½ white onion, chopped fine
1-2 cloves of garlic, minced
½ cup bourbon
2 cups ketchup
½ cup brown sugar
½ cup molasses
2 tbsp tomato paste
2 tbsp liquid smoke
Sea Salt & cracked black pepper to taste
Hot sauce or red pepper flakes to taste

In a saucepan heat the EVOO, onions and garlic over low heat and sauté until golden. Add bourbon, increase heat to high and cook until the onions become soft. Add 2 cups of ketchup, brown sugar, molasses, tomato paste, and liquid smoke. Bring to a boil, then simmer for 30-45 minutes until reduced. Feel free to adjust bourbon level up as you wait for sauce to reduce. Strain the onions and garlic out, then season with sea salt and black pepper and add hot sauce or red pepper flakes to bring to your desired heat level.