Combine first seven ingredients in a small saucepan.
Stir in enough vinegar to make paste.
Combine molasses, ketchup, mustard, oil and remaining vinegar; add to herb paste.
Bring to a boil, stirring constantly.
Reduce heat and simmer 10 minutes.
Remove from heat; cool completely.
Pour into a glass jar; cover tightly.
Store refrigerated for up to 3 months.
Baste over smoked chicken, turkey, ham or hot dogs.
