Habenero Whiskey BBQ Sauce
Ingredients Yield: 900ml (4c)- 270g (3/4c) Molasses
- 369ml (1 can) Tomato Paste
- 180ml (3/4c) Apple Cider Vinegar
- 250ml (1c) Whisky
- 2 heads Roasted Garlic
- 5 Habaneros, stem removed
- 5g (1Tbsp) Smoked Paprika
- 50g Onion, diced
- 500ml (2c) Water
Instructions
- To roast garlic cut of the top of the head, coat with oil, and season with salt. Wrap in aluminum foil and roast in oven at 350 degree Fahrenheit for an hour or until golden brown.
- In a large pot on medium heat, sauté onions for a few minutes.
- Add in tomato paste and cook until a fond develops on the bottom of the pan.
- Deglaze the pan with the whisky, be careful to not start a fire.
- Once alcohol is cooked out stir in habaneros, water, vinegar, and molasses.
- Bring to a boil and reduce to a simmer. Cook for 30 minutes.
- Pour into a blender, add roasted garlic and smoked paprika, and blend until smooth.
- Season to taste by adding salt, vinegar, and molasses as needed. Blend until combined.
- Pass through a coarse strainer to remove and seeds.
- Great with pulled pork and ribs!
Check out the video!!
No comments:
Post a Comment