Maple BBQ Sauce

Makes 24 ounces

1 1/2 T cooking oil
1/2 small white onion, diced
1/2 T minced fresh ginger
2 cloves of fresh garlic, smashed
1/4 tsp cayenne pepper
1/8 tsp black pepper
1/2 cup cider vinegar
1/4 cup water
3 oz tomato paste
1/4 cup soy sauce
2 T sesame oil
1 cup pure Vermont maple syrup
1 1/2 T dried ground mustard
1/8 tsp dried thyme
1/2 T Kosher salt

In a wide sauce pot add the oil, onion, ginger, garlic, cayenne pepper, and black pepper. Sauté until the onion becomes translucent. Add vinegar, water, tomato paste, soy sauce, sesame oil, and maple syrup. Break the tomato paste-up with a whisk until the liquid is consistent in appearance. Add the remainder of the ingredients but only add half of the salt. Simmer on low heat for 30 minutes. Purée the sauce with a stick blender or an upright blender. Add the remainder of the salt to your taste. Place in large Mason jar and refrigerate for up to two weeks.