Kyrgyz Sauce

Ingredients

 * 2 cups water
 * 1 cup white wine or red wine
 * 1 cup cider vinegar
 * 2 (6 ounce) cans tomato paste
 * ½ cup molasses
 * ¼ cup brown sugar, firmly packed (optional)
 * 2 teaspoons Worcestershire sauce, to taste
 * 2 tablespoons liquid smoke, to taste
 * 2 teaspoons salt
 * 1 teaspoon granulated onion
 * 1 teaspoon garlic granules
 * 1 teaspoon sweet paprika
 * 1 teaspoon fresh ground black pepper
 * 1 teaspoon chili powder, to taste

Directions

 * 1) Combine all ingredients in a medium saucepan over medium heat.
 * 2) Whisk until smooth, which will probably take a lot of whisking to get the tomato paste mixed in.
 * 3) Bring the mixture to a boil; reduce heat to low; and simmer, uncovered, for about 50–60 minutes or until the mixture is thick, stirring occasionally.
 * 4) Taste and add more Worcestershire and/or liquid smoke if desired.
 * 5) Cool, then store in a covered container in the refrigerator to allow flavors to develop.
 * 6) This sauce will keep for months in the refrigerator.
 * 7) The recipe doubles or triples very well, so make a big batch, and keep it in the fridge all the time.