Fireball Whiskey Barbecue Sauce

In a medium saucepan over medium-high heat, add olive oil and tilt sauce pan until bottom is coated with oil. Add the onion and garlic and sauté for a couple of minutes, until the onions are translucent.

Pour in the Fireball Whiskey and stir together to combine. Bring it to a boil and reduce the heat to medium-low. Let it simmer for about 10 minutes, until the onions become soft.

While the onions, garlic, and whiskey are simmering, combine the ketchup, vinegar, Worcestershire sauce, brown sugar, salt, pepper, cayenne pepper, and hot sauce/salsa in a medium bowl.

When the onions have finished cooking in the whiskey, add the sauce mixture and stir together. Turn the heat back up to medium-high and bring it back to a boil.

Once the barbecue sauce is boiling again, turn the heat back down to medium-low and let it simmer for 20 to 30 minutes, stirring occasionally.

Taste the sauce and add salt and pepper to taste. If you would like the sauce a little sweeter, then add 1 tablespoon at a time of brown sugar. If you prefer a spicier heat, then add hot sauce or salsa comapeño, to taste.

Store any unused barbecue sauce in airtight container and refrigerate for up to 2 weeks.