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    Jack Daniel's Habanero BBQ Sauce


    Source of Recipe


    Cruise Chef - served on the Universe Explorer 18-night Central America cruise

    List of Ingredients




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

    Recipe



    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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