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.