Wednesday, September 25, 2013

Sweet and Spicy Bourbon Barbecue Sauce - SCD and Paleo



Last week I shared a great recipe for a basic ketchup.  And if you read that post, you'll know I love ketchup for ketchup's sake.  But I also really love it for what you can turn it into.  By far my favorite thing to put this ketchup in is barbecue sauce.  I just can't get enough of this stuff.  It's sweet, it's spicy, it's smoky.  It's yummy!


This barbecue sauce is my go-to sauce for making barbecue chicken, pork spareribs, baked beans, and even putting on burgers.  It is so, so good.  I eat right out of the pot after making it.  I know.... that's gross.  Sorry.

The best thing about this sauce is how versatile it is.  Don't like it too sweet?  Use less honey?  Want it spicier?  Add more hot sauce.  Like it smoother?  Strain it.  It's really up to you.  The recipe below is written for how I like it.  That is, pretty sweet and pretty spicy with tiny chunks of yummy onion.


Sweet and Spicy Bourbon Barbecue Sauce - SCD and Paleo

Makes 4 cups

Ingredients
  • 1/2 onion, minced
  • 4 cloves garlic, grated
  • 3/4 cup bourbon
  • 1/2 teaspoon black pepper
  • 1/2 tablespoon salt
  • 2 cups ketchup
  • 1 4oz can tomato paste
  • 2 tablespoons liquid smoke (optional)
  • 1/4 cup coconut aminos
  • 1/2 cup honey (or to taste)
  • 2 tablespoons Sambal Oelek (or other hot chili paste)
  • 1/3 cup cider vinegar
Directions:
  • In a large saucepan, combine the onion, garlic and whiskey.  Simmer the mixture on medium low for 10 minutes until the onion is translucent.  You are not looking for browning.
  • Add the remaining ingredients, stirring frequently on medium low heat until the mixture is well incorporated.  Continue to heat on medium low/low head until the mixture reaches the desired texture and flavors have come together - about 20 minutes.  This mixture will be thick.  Strain sauce if desired. 
  • Use immediately in your favorite recipe or freeze in a zipper lock back for up to a month.



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1 comment:

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