Kansas City Style BBQ Sauce

1. In a medium saucepan over medium heat melt butter. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute.
2. Add ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black and cayenne peppers and whisk to combine.
3. Bring to a boil, reduce heat to low and simmer until thickened, about 30 minutes, stirring frequently.
4. Use a hand blender or carefully pour into a blender and purée until smooth. Let cool to room temperature. Use immediately or transfer to a clean jar with lid and keep refrigerated for up to a month.

Canning Instructions

1. Sterilize your jars like normal, pour the hot BBQ sauce into your hot jars, leaving a 1-inch headspace.
2. Remove the air bubbles, wipe the jar rim and top with your lids and screw bands.
3. Process half pint jars in a hot water bath or boiling water canner for 20 minutes.
4. After the 20 minutes in your water bath canner, carefully remove and place jars on the counter top. Let cool overnight before checking the seals.