Tuesday, 5 January 2016
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| Blackberry Habanero BBQ Sauce |
"Sweet, warm BBQ sauce is high-quality on beef and fowl. Amazing on shrimp."
Ingredients :
- 1 quart sparkling blackberries
- 1 (forty six fluid ounce) bottle ketchup
- 2 cups blackberry jelly
- 2 cups white sugar
- 1 cup raspberry balsamic vinegar
- 1 cup mild corn syrup
- 1 (6 ounce) can tomato paste
- half of cup frozen limeade concentrate
- half of cup cider vinegar
- 2 tablespoons finely floor sea salt
- 2 tablespoons bourbon whiskey
- 1 tablespoon garlic powder
- 2 teaspoons liquid smoke flavoring
- 1 tablespoon ground ginger
- 1 tablespoon ground dried chipotle pepper
- 1 tablespoon purple pepper flakes
- 1 tablespoon finely floor black pepper
- 1 teaspoon teriyaki sauce
- 1 teaspoon warm pepper sauce
- three habanero peppers
Instructions :
| Prep : 20M | Cook : 40M | Ready in : 50M |
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- Combine blackberries, ketchup, blackberry jelly, sugar, raspberry balsamic vinegar, corn syrup, tomato paste, limeade pay attention, cider vinegar, salt, bourbon, garlic powder, liquid smoke, ginger, floor chipotle pepper, pink pepper flakes, black pepper, teriyaki sauce, and warm pepper sauce in a huge pot and bring to a simmer over medium-excessive warmness.
- Reduce warmness to medium-low and simmer blackberry combination for 10 mins. Add complete habanero peppers and hold to simmer until sauce is thickened, approximately 20 mins more. Remove and discard habanero peppers.
- Pour fish fry sauce into a blender no greater than half complete. Cover and keep lid down; pulse some instances earlier than leaving directly to combo. Puree in batches till smooth.
Notes :
- VERY IMPORTANT-- Due to the warmth of habaneros, do no longer reduce the peppers. They are to be "floated" in the sauce. Use warning managing peppers as nicely.
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