1 tablespoon canola oil
1/4 cup onion, finely minced
4 garlic cloves, chopped
3/4 cup Jack Daniels or other whiskey
2/3 cup ketchup
1/4 cup tomato paste
1/2 cup cider vinegar
1/2 cup brown sugar
1 teaspoon worcestershire sauce
2 tablespoon Goya Sofrita
2 tablespoon Lusty Monk Hotter than Hell Mustard
1 tablespoon liquid smoke
In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, leave until the onion is translucent.
Mix in ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, sofrita, brown sugar and mustard. Bring to a simmer, then reduce heat to low and cook for 20 minutes.
Remove from heat, allow to come to room temperature and transfer to a container with a tight lid. Will keep in the refrigerator for up to a week.