- 1 cup ketchup, preferably Hunt’s
- 2/3 cup seasoned rice vinegar
- ½ cup apple juice or apple cider
- ¼ cup apple cider vinegar
- ½ cup packed dark brown sugar
- ¼ cup soy sauce
- 2 teaspoons yellow mustard
- ¾ teaspoon garlic powder
- ¼ teaspoon fine-ground white pepper
- ¼ teaspoon cayenne pepper
- 4 slices bacon, cooked until crisp and ground in a spice grinder
- 1/3 cup peeled and grated apple
- 1/3 cup grated onion
- 2 teaspoons grated green bell pepper
- In a large saucepan, combine the ketchup, rice vinegar, apple juice, cider vinegar, brown sugar, soy sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits. Bring to a full boil over medium-high heat.
- Stir in the apple, onion, and bell pepper. Reduce the heat and simmer, covered, for 10 to 15 minutes or until it reduces slightly. Stir it often. If you want a thicker sauce, reduce for a longer time.
- Let cool, then pour into clean glass bottles. The sauce will keep in the refrigerator for up to 2 weeks.
- Brush it on food 5 to 15 minutes before the cooking time is finished. If desired, serve extra sauce on the side.