Ingredients

• 1 large shallot, coarsely chopped
• 1 red Holland or Fresno chile pepper
• 2 large cloves garlic
• 2 large fresh bay leaves
• 1 teaspoon mustard seed or dry mustard, 1/3 palmful
• 1/4 cup dry sherry
• 1/4 cup Worcestershire sauce
• 1 tablespoon black peppercorns
• 1 cup organic ketchup or low-sugar ketchup
• 2 tablespoons soy or tamari sauce
• 1 cup beef stock

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Instructions

1. In food processor bowl, combine the shallot, chile, garlic, bay leaves, mustard seed, sherry, Worcestershire sauce and peppercorns and process into a smooth paste. Place the flavor paste in a pot and combine with the ketchup, soy and stock. Bring the mixture to a boil, reduce the heat to a simmer and cook 30 minutes. Cool and refrigerate for a make-ahead meal.