Ingredients
2 tablespoons vegetable oil
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger
About 1 teaspoon Chinese chile paste (see Notes)
About 1/2 teaspoon Sriracha hot chili sauce or hot pepper sauce (see Notes)
1/2 cup balsamic vinegar
1/2 cup soy sauce
1 tablespoon Worcestershire sauce
2 1/2 to 3 cups ketchup
3/4 cup maple syrup or honey
Sea salt
Freshly ground black pepper
Preparation
In a medium pot, heat the oil over low heat for 1 minute. Add the garlic and ginger and cook, stirring, for 3 minutes. Add the chile paste and chili sauce and stir; let cook for 1 minute. Add the vinegar, soy sauce, and Worcestershire and bring to a gentle simmer; cook for 3 minutes. Add 2 1/2 cups of the ketchup and the maple syrup and let simmer on low for 10 minutes, whisking to create a smooth sauce. Taste for seasoning. If you want a sweeter, more tomato-flavored sauce, add the additional 1/2 cup ketchup. If you want a spicier sauce, add more chile paste and chili sauce. Season with salt and pepper to taste. Let cool; cover and refrigerate.
Makes about 3 cups
