A vibrant and smoky flavor defined by the mellow balance between tomato and spices. It is the soul of any BBQ, a powerful sauce that comforts and elevates every bite with its rustic character. Direct, balanced, and with that unique energy only fire can seal.
Heat the vegetable oil in a medium pot over low heat. Add the tomato paste and cook it for 1 to 2 minutes, stirring, until it looks darker and smells toasted, not raw.
Turn what you find into an experience you can actually bring to your kitchen.
Add the ketchup, water, apple cider vinegar, mustard, and Worcestershire sauce. Whisk until the base is smooth, red, and free of tomato lumps.
Add the chancaca, brown sugar, smoked paprika, garlic powder, onion powder, cumin, black pepper, cayenne, and salt. Mix until everything dissolves and the sauce starts smelling sweet, tangy, and smoky.
Cook over low heat for 18 to 22 minutes, stirring often, until the sauce thickens, shines, and coats the spoon with a thin layer. If it splatters too much, lower the heat: barbecue sauce does not need a volcanic eruption.
Let it rest for 8 minutes before using or storing. The sauce should be thick, glossy, and sweet-tangy, ready to brush over meats, serve with fried bites, or lift a homemade BBQ.
