Nicely Spicy Bbq Sauce
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
62
Spice
47
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
Onion (chopped)3 cloves
Garlic1 tsp
Celery Seed3 tbsps
Salt1 cup
Bourbon1.25 cups
Brown Sugar (lightly packed)1.333333 cups
Apple Cider Vinegar1 tsp
Dry Gin (ger)1 tbsp
Dry Mustard1 cup
Maple SyrupDirections:
1
Special equipment: Canner Infuse the sauce: Combine the tomato puree, onion, garlic, hot pepper flake, ancho, chipotle, celery seeds and salt in a large, nonreactive saucepan
2
Bring to a boil, then reduce heat and simmer until all the vegetables and dry chiles are soft, about 30 minutes
3
Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well
4
Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer
5
Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water
6
In a small saucepan, keep some water warm but not boiling; place the lids in the water
7
Have an additional kettle of water on to boil
8
Strain the sauce: Ladle the sauce into a fine-mesh sieve over a large bowl or other container, pressing with the back of the ladle to extract as much sauce while leaving solids behind
9
Alternatively, use a food mill for the same effect
10
Once strained, return the sauce to the saucepan
11
Finish the sauce: Place the peppercorns in a tea infuser or cheesecloth sachet, and add to the sauce
12
Add the bourbon, brown sugar, vinegar, ginger, mustard and maple syrup
13
Bring to a boil, then reduce heat and simmer, stirring frequently to prevent sticking or scorching, until thickened, about 30 minutes
14
Remove the sachet of peppercorns, and remove sauce from heat
15
Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner
16
Set next to the sauce in the saucepan
17
Turn the heat under the canner to high
18
Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top
19
Run a clean chopstick around the inside of the jar to dislodge any trapped air
20
Wipe the rims of the jars with a damp paper towel
21
Place the lids on, and screw on the rings until just finger-tight
22
Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical
23
When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered
24
Bring the water to a full rolling boil, and process for 10 minutes
25
Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical
26
Do not set hot jars directly on to cool counter surfaces
27
Leave to cool, undisturbed, for at least 12 hours
28
If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately
29
Label and store: Add a label to the lid or side of your jar, noting the date it was canned
30
Remove the rings and store jars in a cool, dark place for up to one year
31
Refrigerate after opening