It's pretty easy to be flexible with the amount of heat in this sauce. As written, I'd say the finished sauce is about a 6 on a scale of 1 to 10. For less spicy sauce, remove the cayenne and use only half of a chipotle pepper while being careful not to get any of the seeds.
~makes about 2 cups of sweet and zesty sauce!
- 1 cup ketchup
- 1/4 cup water
- 1/4 cup cider vinegar
- 1/3 cup brown sugar
- 3 T butter
- 1 T smoked paprika
- 1 tsp onion powder
- 1 tsp cayenne powder
- 1/2 tsp chili powder
- 2 cloves garlic, minced fine
- 1 chipotle pepper, seeds removed and minced + 1 T adobo sauce
Place all of the ingredients in a sauce pan and stir together with a whisk over medium high heat until it comes to a bubble and the butter melts. Turn the heat down to low and simmer for 10+ minutes, stirring occasionally. (If it gets too thick, add a little more water.)
Serve warm with the prawns and enjoy!! Refrigerated leftovers should last up to two weeks.