In a medium saucepan set over medium heat, add 1 tablespoon neutral oil (not listed separately) or a small splash of water. Add the finely minced onion and cook, stirring occasionally, until translucent and softened, about 5–7 minutes. Add the minced garlic and cook for 30–60 seconds more until fragrant. Reduce heat to medium-low.

Combine & Simmer

To the saucepan with softened aromatics, add the ketchup, brown sugar, molasses, apple cider vinegar, lemon juice, Worcestershire sauce, and water. Stir thoroughly to combine.

Add the smoked paprika, ground mustard, black pepper, salt, and chipotle powder (and hot sauce if using). Stir until the spices are evenly distributed.

Bring the mixture to a gentle simmer over medium-low heat. Once simmering, reduce heat to low and let simmer, uncovered, stirring occasionally to prevent sticking, for 15–20 minutes. The sauce should thicken slightly and flavors will meld. If it becomes too thick, add up to 2 tablespoons water to reach desired consistency.

Finish & Store

Taste and adjust seasoning: add more salt, sugar, or vinegar to balance sweetness, saltiness and acidity as desired. If you want a smoother sauce, remove from heat and carefully purée with an immersion blender until smooth, or transfer to a blender and purée in batches (allow to cool slightly before blending).

Cool to room temperature, then transfer to a clean jar or airtight container. Refrigerate. Sauce will keep 2–3 weeks refrigerated. Reheat gently before using; stir well.