1 large onion, finely diced 6 cloves garlic, chopped 1/2 tsp red pepper flakes 1 tsp ground cumin 2 tbsp olive oil 1 cup brown sugar 1/4 cup molasses 1 (40 oz) bottle tomato ketchup 1 cup apple cider 1/2 cup cider vinegar 2 tbsp yellow mustard 1/8 tsp mesquite smoke (just a few drops - optional) 3/4 tsp salt 1/2 tsp black pepper

In a saucepan, heat onion, garlic, pepper flakes, and ground cumin in olive oil. Cook until onions are softened.

Stir in brown sugar, molasses, ketchup, apple cider, vinegar, and mustard. Bring mixture to a boil, reduce to a simmer, and cook for 20 minutes longer. Add salt and pepper. Stir in a few drops of mesquite smoke flavor (optional).

Pour into a sterilized pint sized canning jar and seal. Keeps, refrigerated for several weeks. If you want to store the BBQ sauce for a longer time (on the shelf) process it in a boiling water bath for 10 minutes.

Makes enough for about 2 pint sized jars. Recipe may be doubled or tripled for canning
Can also add 1 can of Coke and simmer it down till thick.