Chuck's Ghost Pepper BBQ Sauce
1¾ c. dark brown
sugar (packed)
2 c. ketchup
1 c. water
¾ c. cider vinegar
1 8 oz. can tomato
sauce
1 6 oz. can tomato
paste
1 c. dark corn syrup
1 c. molasses
2 Tbsp. Worcestershire
sauce
1 Tbsp. garlic
pepper
1 Tbsp. Liquid Smoke
flavoring
1 Tbsp. prepared
mustard
1 tsp. onion salt
1 tsp. celery salt
1 tsp. turmeric
1 tsp. coriander
1 tsp. cumin
1 tsp. smoked (or spicy) paprika
1 tsp. smoked (or spicy) paprika
1 jalapeƱo, finely
chopped
1 to 2 ghost peppers,
finely chopped (you can leave this out if you don’t like hot
& spicy BBQ sauce, but if you do you're really missing out!)
- In a large sauce pan (or small stock pot) combine all ingredients.
- Bring to a boil; reduce heat; simmer uncovered for 15 to 45 minutes (the longer it simmers, the more the flavors will blend).
- Remove from heat; cool before serving.
The quantities in
this recipe will create a BBQ sauce that serves approximately 60.
(This BBQ sauce
recipe, combined with a roast pig, won third place at the 2012 Cookout For A
Cause in Chadron, NE.)
No comments:
Post a Comment