Jared Allen's Steak Sauce

by Jared Allen, Guest Tastemaker - Recipes & Excerpts from The Quarterback Killer’s Cookbook

Ingredients
1 Tbsp of tomato sauce
1 Tbsp of olive oil
1 cup of ketchup
3 Tbsp of molasses
1 large onion, diced
1 bay leaf
4 cloves of garlic, minced
1/2 cup of water
1/4 cup of Worcestershire sauce
Juice of 1 lemon
2 Tbsp of creole mustard
1 tsp of dry mustard
1 large whole shallot, chopped
1/2 tsp of dried onion powder
1/2 tsp of garlic powder
1/2 tsp of celery salt
1/4 tsp of cinnamon
1/4 cup of cider vinegar
4 whole anchovies (canned)
1 Tbsp of raisins

Instructions

1. In a heavy-bottom pot, add oil and tomato paste; cook four to six minutes over medium heat. Add onion and garlic, and cook until tender. Add remaining ingredients and cook over medium-low heat 20 to 25 minutes.
2. Remove from heat and place contents in a food processor or blender, removing bay leaf from the pot. Process until smooth, strain and refrigerate.
3. Store in an airtight container refrigerated for up to 10 days.