Ta-kill-ya Barbecue Sauce
From rescue_ranger 14 years ago
- 40 minutes to make
- Serves 2
A Smokey spicy rich BBQ sauce that is excellent on pork ribs, chicken, burgers even firm fish I use this as a finishing sauce on my Country Pork ribs it goes great with my chipotle dry rub. If you can try to buy the peppers dried and de-seed them and toast them a bit in a cast iron skillet then grind them up fresh for the best flavor. Read more Enjoy RR I hope ya like this one 22566 - RR See less
Ingredients
- 3 tablespoons olive oil shopping list
- 1 cup minced yellow onion shopping list
- 3 large cloves garlic, minced shopping list
- 1 Teaspoon Ancho pepper shopping list
- 1 teaspoon serrano pepper shopping list
- 1 teaspoon cayenne pepper shopping list
- 1 ½ teaspoon chipotle peppers shopping list
- 1 (28-ounce) can crushed tomatoes with liquid shopping list
- 1 Cup of tequila like Patron shopping list
- 1 cup tomato-based bottled chunky hot salsa shopping list
- 1/2 cup catsup shopping list
- 1/4 cup firmly packed light brown sugar shopping list
- 4 canned chipotles in adobado sauce, minced (reserve 3 tablespoons liquid) shopping list
- 1 tablespoon lime juice shopping list
- 3 tablespoons apple cider vinegar shopping list
- 3 tablespoons unsulfured molasses shopping list
- 1 teaspoon liquid smoke shopping list
- 1/2 teaspoon Kosher or sea salt shopping list
- 1 teaspoon white pepper shopping list
How to make it
- 1) In a heavy, 3-quart saucepan over low heat, warm olive oil. Add onion and garlic, cover, and cook, stirring once or twice, for 10 minutes. Stir in chili powder blend and cook, covered, for 5 minutes more.
- 2) Stir in crushed tomatoes, tequila, salsa, catsup, brown sugar, chipotles plus reserved liquid, vinegar, molasses, liquid smoke, lime juice and salt, and white pepper bring to a simmer. Cook, partially covered, stirring once or twice, until sauce has thickened slightly and is shiny (about 30 minutes).
- 3) Cool sauce to room temperature and, if you prefer a smooth texture, force it through the medium blade of a food mill or puree in a food processor. Transfer to a storage container and refrigerate. (Note: sauce can be refrigerated for several weeks or frozen up to 3 months.)
- Makes about 2 quarts
The Rating
Reviewed by 4 people-
WTG Rescue Ranger!!! I am honored to bless it with high acclaim!! *****5***** (Is that enough fruit salad on either side of the "5"?? ;-)
This is one SMOKIN recipe!!
windy1950
in Flint loved it
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What a beautiful sauce - thank you so much for sharing this with us I feel very blessed.
aussie_meat_pie
in My Kitchen loved it
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