1. Heat oil in a medium saucepan over medium until shimmering. Add onion and cook, stirring occasionally, until softened, about 5 minutes.
2. Add garlic, smoked paprika, and chili powder and cook until fragrant, about 30 seconds. Stir in ketchup, 3/4 cup Moxie, the Worcestershire sauce, vinegar, brown sugar, hot sauce, and pepper and bring to a boil over high. Reduce heat to medium and simmer, stirring occasionally, until thickened, about 10 minutes.
3. Stir in remaining 2 tablespoons Moxie and simmer 1 more minute. Remove from heat and let cool completely. Refrigerate in an airtight container for up to 1 week.
Hannaford fresh Magazine, May-June 2022