Chef Ray's Jack Daniels Habanero Bar-B-Que Sauce

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Executive Chef
Jun 3, 2004
Chef Ray's Jack Daniels Habanero Bar-B-Que Sauce

1 #10 can catsup
1 #10 can tomato puree
1 liter water
3 cups white vinegar
3 cups molasses
36 bay leaves
7 habanero peppers cut in half with seeds removed
1 1/2 pounds dark brown sugar
1/2 cup tamarind paste (available at Mexican or
Indian specialty stores)
5 pounds diced tomatoes
1 cup finely chopped garlic
24 whole cloves
3 medium onions, diced and caramelized
3 teaspoons spiced smoked salt
2 teaspoons white pepper
1 1/2 teaspoons cayenne pepper
3 cups Jack Daniels whiskey

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.

Makes 1 1/2 gallons of sauce.
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