How to make it

  • Fry bacon in a large saucepan until crisp. Drain, reserving 1 tablespoon of the drippings. Eat the bacon. Fry onion in the reserved drippings over medium-high heat until caramelized or dark golden brown; do not burn. Reduce heat to medium. Deglaze pan with the water. Stir in peach schnapps, jalapeno and garlic. Simmer for 20 minutes or until the mixture is of a syrupy consistency, stirring occasionally.
  • Remove from heat and place the mixture in a blender with the balsamic vinegar, apple, orange juice concentrate, pineapple juice concentrate, molasses, apple cider vinegar, lemon juice and lime juice. Process until pureed and return to saucepan.
  • Add corn syrup, tomato paste, brown sugar, Worcestershire sauce, mustard, chili powder, Maggi Seasoning, salt, red pepper flakes, black pepper and cayenne and mix well. Bring to a low boil over medium heat, stirring frequently. Reduce heat to low. Simmer for 20 minutes, stirring occasionally.
  • Remove from heat. Stir in Kahlua and liquid smoke. Store, covered, in refrigerator. Makes about 4 cups.
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Reviews & Comments 4

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    " It was excellent "
    choclytcandy ate it and said...
    this is amazing! another ^5
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    " It was excellent "
    momo_55grandma ate it and said...
    that will be good on those lip smackin ribs thanks bunches
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    " It was excellent "
    notyourmomma ate it and said...
    Lovely.....I think I could drink it too. Good stuff.
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    " It was excellent "
    jett2whit ate it and said...
    Yum! Is this stuff supposed to go on the grill or do ya drink it? Mmmmmm - LOL (nice to see ya!!)
    Was this review helpful? Yes Flag

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