Ingredients

The following ingredients have 2 Servings
  • 1/4 cup lard
  • 1/2 cup diced yellow onions
  • 3 garlic cloves (minced)
  • 1/2 cup diced celery
  • 1 cup natural ketchup
  • 1/2 cup apple cider vinegar
  • 1 cup cold water
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chili powder

Instruction

  • In a saucepan over medium heat, melt the lard. Add the onions, garlic, and celery, and cook until softened, 5 to 7 minutes.
  • Add the ketchup, vinegar, water, Worcestershire, and black pepper and simmer for about 30 minutes.
  • Spoon a few tablespoons sauce into a small bowl. Add the chili powder and stir until smooth.
  • Stir the chili powder mixture into the rest of the sauce. Remove from the heat and let stand for 1 hour.
  • That's it. You're done. The slightly chunky sauce is nice as is, but for a smoother consistency, purée it in a blender or with an immersion blender. This sauce is best served warm or at room temperature but it stores really well in the fridge for up to 5 days.