Mr. Badabing's BBQ Sawssss
Makes about 4 cups, leaving some to freeze for next time!!! Whoooo hoooooo!!!
1/2 Onion, minced
1 stalk Celery, minced
2 T Garlic, minced (about 3 cloves, maybe 4)
4 Piquillo peppers, chopped (you can find these in the frozen food section; they're smokey, red peppers)
2 T Canola oil
3/4 C Ketchup
1/2 C Brown sugar, packed
1/2 C Molasses
2 C Water
1/2 C Red wine vinegar
1/8 C Worstershire sauce
1 C Dr. Pepper (or root beer, or Pepsi)
2 T Montreal steak seasoning
1 t Hickory or smoked salt
2 t Cumin
Pinch Thyme
Pinch Ground sage
1 T hot sauce (Tabasco)
Pinch Cayenne (go easy!)
1/2 Ice Cube Chipotle
Ok, remember, I buy a can of Chipotle in adobo sauce, use what I need and freeze the rest. A little goes a long way, so it doesn't take much here. I'd suggest using HALF of an ice cube first, and seeing if after 10 minutes of simmering if you've got the smokey-ness and heat you want. You can always add heat, but you can't take it out.
One more thing here~ if you like sweet ribs and chicken, and are putting a sweet rub on your meets (sweeeeeeeet, like with brown sugar!), then you can jack up the heat on the sauce a bit, because you'll have a great balance in the end.
One last thing, I promise!!! Maybe... Ok, this would be great over burritos... mmmmmmmmmm...
Ok, this is simple!
- Add oil to a hot stock pot or Dutch oven over medium high heat. When it's shimmering, add the onions and celery. Stir for about a minute, and then just continue to cook for 3 minutes.
- Turn heat down to medium. Add garlic, stir, and cook for about 4 minutes.
- Add peppers, and stir. Cook a minute or two.
- Add brown sugar, and dissolve. Add all the liquids and spices, stir to combine.
- Bring to a boil, reduce to simmer.
- Get out the immersion blender, and blend everything as smooth as you want it. Cook for about an hour... tasting along the way.
How easy was that???
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