2 ½ teaspoons dry mustard
1 ½ teaspoons of black pepper
2 dashes of hot pepper sauce
Combine brown sugar, soy sauce, vinegar, water, and sauce in a blender. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Mix until smooth.
For a stronger flavor and better texture, pour the sauce into a small saucepan. Bring to a boil over medium heat and cook for 1 minute. Let cool before filling in a resealable container (will fit a 32 ounce ketchup bottle).
Store in the refrigerator.