Instructions

• 1 Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until golden, about 1 minute.
• 2 Stir in the tomato paste and chili powder until incorporated, about 1 minute. Whisk in the vinegar, water, molasses, Worcestershire, honey, mustard powder, espresso powder, black pepper, and cayenne pepper. Bring to a simmer and cook, whisking occasionally, for 5 minutes.
• 3 Whisk in the ketchup and preserves. Bring to a gentle simmer and cook, whisking occasionally, until thickened, about 45 minutes.
• 4 Whisk in the liquid smoke. Let cool to room temperature. The sauce will keep in the fridge for 2 weeks.
• 5 I used Pineapple Preserves for this recipe, but you can use Apricot, Peach, Blackberry, Blueberry, Orange, etc.