Paydirt said:
Hi Paydirt. I make some sauces really hot for myself and the other chilli fanatics
This BBQ one was an experiment so only made a small batch. It maybe has just a little more kick than most store bought sauces. First you get the nice smoke the the heat comes after. My sons and brothers snatched all that I made so next time I will multiply the recipe. I have been instructed to make more ASAP{ and need to change nothing. (Though I think just a little less vinegar is the go). It's a damn fine BBQ sauce if I do say so.
I think most people could have this sauce with no drama.
Here is the recipe for Uncle Bob and anyone else that wants to try it. Next batch I may make some with one of the Liquid Smoke products just to compare it with real smoked Chillies.
Rod's Spicy Smokey Barbecue Sauce
Prep time: 30 mins Cook time: 1 hour Total time: 1 hour 30 mins
Spicy, smoky, smooth, spoonable, pourable, dunkable, brushable; this barbecue sauce is everything a great barbecue sauce should be.
Ingredients
2 onions, chopped
5-6 cloves garlic, minced
1/4 cup canola or vegetable oil
1 cups tomato paste
200ml Dijon mustard
3/4 cups apple cider vinegar
500gr molasses
1/2 cup raw or brown sugar
3/4 cups hoisin sauce
1/2 cup Worcestershire sauce
1/2 cup soy sauce
1 1/2 to 2 cups smoked chillis, blitzed.
1 tablespoons ground cumin
Splash of bourbon.(Nearly cried when I put that in).
Instructions
Add the oil, onions, chilli and garlic to a heavy-bottomed stockpot (to help prevent scorching) over medium low heat.
Cook for 10-15 minutes, stirring frequently, until the onions are softened and mostly translucent. Do not brown the onions and garlic.
Stir in the remaining ingredients.
Bring to a simmer (gently bubbling state) and cook, uncovered, over low heat for 30 minutes.
Remove the pan from the heat and let cool slightly before blending until smooth, using either a stick (immersion) blender or a standard blender.
