EDITOR’S NOTE (November 18, 2019): Updated recipe and instructions. Added a new photo.
In 2017, I suddenly developed a serious allergic reaction to ketchup, fresh tomatoes, and all tomato-based products.
My body’s negative reaction motivated me to never again eat ketchup, red spaghetti sauce, red pizza sauce, all things with red tomatoes in it.
So, I experimented until I found an alternative. Smoky Sauce is excellent on bacon, burgers, fried chicken, ribs, and ham sandwiches. Great for dipping fries.
I drizzle a LOT on my homemade Smoky Burgers. Tastes better than ketchup in my humble opinion.
This sauce keeps well in fridge. If cooked too long, the sauce will form a paste in the fridge. It’s still good! Simply warm in microwave for 5 to 8 seconds to make it thin enough to drizzle.
Smoky. Sticky. Delicious. Excellent on bacon, burgers, fried chicken, ribs, and ham sandwiches. Great for dipping fries. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
In a small saucepan, combine 2 tablespoons of light brown sugar (packed) and all ingredients.
Stir constantly for one minute over medium heat until edges bubble.
Immediately turn off heat. Stir again. Let stand. Sauce will thicken slightly as it cools.
NOTE: Taste cooled sauce. If desired, stir in remaining 2 tablespoons of light brown sugar.
If too sweet, add 1/2 teaspoon apple cider vinegar or lemon juice. Stir and taste again.
Makes about 1/3 cup. Recipe easily doubled. Store in lidded container. Keep refrigerated.
NOTE: If cooked longer than 1 minute, sauce will become a thick paste after cooling in refrigerator. If this happens, microwave for 5 seconds to make it thin enough to drizzle.
SERVING SUGGESTION: Crispy bacon drizzled with Smoky Sauce. Delicious breakfast or snack.
For this recipe, I used Wright's Liquid Smoke. This smoked seasoning contains water and natural hickory smoke concentrate. No preservatives. This is a friendly mention. Not a paid endorsement.