Makes a pint --keeps indefinitely in the refrigerator
2 Tablesp oil
1 rounded Tblsp minced garlic
1 cup supermarket ketchup
4 Tablesp (1/4 cup) red wine vinegar
1 med onion, chopped
1 cup dry red wine
4 rounded Tblsp dark brown sugar
1 tsp Worcestershire sauce
2 Tblsp hoisin sauce
1 teasp (or to taste) hot chili paste
juice of 1/2 lemon
salt and pepper to taste
1 packet Goya Jamon seasoning, added last hour (or any smoke seasoning to taste)
In medium saucepan, heat oil and saute the garlic till you can smell it (it should not turn yellow.) Add onion, ketchup, vinegar, red wine, Worcestershire sauce, hoisin sauce, sugar and chili paste. Stir to combine and cook 2 minutes. Add lemon juice, salt and pepper to taste. Put saucepan over low heat, COVER, and let simmer for 2 full hours to let the flavors develop. Stir once in a while. Use a flame tamer toward the end. During the last hour, add the Goya Jamon seasoning.
The Johnson Family Cookbook