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PdfFinely chop your onions and garlic, then add to a preheated pan with oil on medium high heat.
Cook until translucent, then add your dried and deseeded chilis to toast slightly.
Once the chilis are slightly fried and fragrant, add your ketchup, molasses, and vinegar and mix everything together.
Let this mixture reduce on the stove for about 5- 10 minutes, making sure to stir occasionally to prevent any sticking or burning.
Turn off the heat and let cool slightly, then move the mixture over to a blender and blend on high until super smooth.
If your mixture is too thick, slowly add room temperature Kettle&Fire broth to loosen to your preferred pouring texture.
Pop into a squeeze bottle and enjoy!
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