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1
Heat the oil in a large saucepan over medium heat.
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2
Cook the onions and garlic, stirring occasionally, until the onions become translucent, about 7 minutes.
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3
Do not brown or caramelize the onions.
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4
Add the tomato puree.
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5
While mixing the puree with the onion mixture, stir in the vinegar.
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6
Cook, stirring occasionally, about 10 minutes.
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7
Fold in the sugar and molasses using a wooden spoon.
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8
Stir from the bottom of the saucepan in an upward motion to prevent the sugar from scorching or sticking to the pan.
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9
Cook until the sugar and molasses have liquefied, about 10 minutes.
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10
Thoroughly mix in the liquid smoke and Coyote Bait Hickory Flavored Campfire Seasoning.
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11
Cook, stirring occasionally, about 15 minutes.
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12
Add the crushed red pepper if using and the lemon juice.
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13
Reduce to a simmer and stir occasionally, about 15 minutes.
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14
The sauce is done when the pigment has darkened and bubbles have formed at the surface.
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15
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity.
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16
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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17
Combine the salt and liquid smoke with a whisk in a large mixing bowl.
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18
Blend until there are no clumps.
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19
Add the black pepper, sugar, garlic, mustard, onion, paprika, flavor enhancer seasoning and ground red pepper.
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20
Whisk until thoroughly blended.
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21
Place the seasoning in a 1-quart storage container with the lid tightly sealed.
