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.
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.
