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1 cup ketchup

1/4 cup peach schnapps

1/4 cup vegetable oil

1/4 cup cider vinegar

1/4 cup soy sauce

1/4 cup molasses

2 tablespoons Worcestershire sauce

1 tablespoon dry mustard

1 tablespoon paprika

1/2 teaspoon freshly ground black pepper

4 garlic cloves, finely minced

1/2 teaspoon dried oregano, crumbled

1. Puree all ingredients in blender until well combined. Transfer to bowl.
2. Keeps for up to 4 weeks in refrigerator, covered.

Makes about 2 1/2 cups.