Jack Daniel’s Habanero BBQ Sauce
Habanero Peppers
Now this is for a BIG batch of Sauce. You might want to cut this baby down if you don’t want so much but this is how I found the recipe.
Jack Daniel’s Habanero BBQ Sauce
Author: David Durick
Recipe type: BBQ Sauce Recipe
Cuisine: BBQ
Ingredients
- 10 lb. can catsup
- 10 lb. tomato puree
- 1 liter water
- 3 C. white vinegar
- 3 C. molasses
- 36 bay leaves
- 7 habanero peppers cut in half with seeds removed
- 1½ lb. dark brown sugar
- ½ C. tamarind paste (available at Mexican or Indian specialty
- stores)
- 5 lb. diced tomatoes
- 1 C. finely chopped garlic
- 24 whole cloves
- 3 medium onions, diced and caramelized
- 3 tsp. spiced smoked salt
- 2 tsp. white pepper
- 1½ tsp. cayenne pepper
- 3 C. Jack Daniels whiskey
Instructions
- Mix all ingredients together except cayenne pepper and Jack Daniels. Bring to a boil and simmer on low heat for 6-8 hours, stirring occasionally to prevent the bottom from burning. Add more water if the sauce becomes too thick. A half hour before sauce is ready, add cayenne pepper and Jack Daniels. Use sauce on ribs, lamb, chicken, or beef.
- Note: Makes 1½ gallons of sauce.
Jack Daniel's Habanero BBQ Sauce,
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