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 ==
# Combine all ingredients in a medium saucepan over medium heat.
# Whisk until smooth, which will probably take a lot of whisking to get the tomato paste mixed in.
# 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.
# Taste and add more Worcestershire and/or liquid smoke if desired.
# Cool, then store in a covered container in the refrigerator to allow flavors to develop.
# This sauce will keep for months in the refrigerator.
# The recipe doubles or triples very well, so make a big batch, and keep it in the fridge all the time.
Category:Kyrgyz Recipes
Category:Sauce Recipes
Category:Chili powder Recipes
Category:Cider vinegar Recipes
Category:Lemon extract Recipes
Category:Brown sugar Recipes
Category:White wine Recipes
Category:Red wine Recipes
Category:Molasses Recipes
Category:Maple syrup Recipes
Category:Recipes that need photos
Category:Tomato paste Recipes