Cherry Bomb Barbecue Sauce
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
60
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 cup
Red Wine Vinegar8 cloves
Garlic (chopped fine)1 tbsp
Paprika2 tbsps
Tomato Paste1 cup
Sour Cherry Preserve2 tbsps
Rye2 tbsps
SugarDirections:
1
In a heavy saucepan, saute onion in oil until caramelized
2
Add cherry juice, vinegar, chipotle peppers two packages of dried cherries, garlic, paprika and pickled cherry peppers
3
Bring to a boil
4
Reduce heat and let simmer until chipotle peppers are completely softened, at least 30 minutes
5
Remove from heat and let cool
6
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
7
Push puree through a fine mesh strainer into a saucepan
8
Add sugar and salt to taste
9
Add whisky
10
Return to stove and bring back to a boil
11
Reduce heat and let simmer for another 20 minutes or so
12
Adjust salt and sugar