2 ½ tablespoons of dry mustard
1 ½ teaspoon black pepper
2 dashes of hot pepper sauce
Combine brown sugar, ketchup, vinegar, water and sauce in a blender. Season with mustard, paprika, salt, pepper and hot pepper sauce. Blend until smooth.
For a more intense flavor and better texture, pour the sauce into a small bowl. Bring to a boil over medium heat and cook for 1 minute. Allow to cool before filling into a resealable container (it fits exactly into a 32-ounce ketchup bottle).
Store in refrigerator.
