Cherry Bomb Barbecue Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Though barbecue is my cooking passion, I'm not really much of a believer in barbecue sauce. When I make barbecue, I prefer to let the smoke[ do the talking, not the sauce. But this cherry-based sauce I concocted is pretty darn good — and pretty hot.] Ingredients:
1 yellow onion, chopped fine |
2 tablespoons vegetable oil |
1 can cherry juice concentrate |
1 cup red wine vinegar |
3 chipotle peppers, stems removed |
4 packages dried sour cherries |
8 cloves garlic, chopped fine |
1 tablespoon paprika |
6 to 8 pickled cherry peppers, stems removed |
2 tablespoons tomato paste |
1 cup sour cherry preserves |
1 (12 oz.) jar roasted red peppers, with liquid |
2 tablespoons rye or bourbon whisky |
2 tablespoons sugar (or more) |
salt to taste |
Directions:
1. In a heavy saucepan, saute onion in oil until caramelized. Add cherry juice, vinegar, chipotle peppers two packages of dried cherries, garlic, paprika and pickled cherry peppers. Bring to a boil. Reduce heat and let simmer until chipotle peppers are completely softened, at least 30 minutes.
2. Remove from heat and let cool. In a food processor, puree this mixture together with the remaining two packages of dried cherries, the tomato paste, roasted red peppers and cherry preserves until smooth.
3. Push puree through a fine mesh strainer into a saucepan. Add sugar and salt to taste. Add whisky. Return to stove and bring back to a boil. Reduce heat and let simmer for another 20 minutes or so. Adjust salt and sugar.
4. NOTE: This sauce probably won't be as thick as most commercial barbecue sauces.
5. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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