Uncle shels big sky badlands bbq sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Sweet onion; minced |
| 1 | Cl Garlic; minced | |
| 2 | tablespoons | Rice wine vinegar |
| ¼ | tablespoon | Fresh ginger root; minced |
| 2 | teaspoons | Jalapeno pepper seeded; minc |
| 2 | tablespoons | Unreconstituted chipotle pep |
| 2 | tablespoons | Lime juice |
| 4 | tablespoons | Hot water |
| 15 | ounces | Tomato puree |
| ½ | teaspoon | Black pepper corns |
| ¼ | teaspoon | Celery seed |
| ¼ | teaspoon | Toasted cumin seed; ground |
| ¼ | teaspoon | Toasted coriander seed; grou |
| ¼ | teaspoon | Cloves; ground |
| ¼ | teaspoon | Allspice |
| ¼ | teaspoon | Red pepper flakes |
| ½ | teaspoon | Paprika |
| 2 | tablespoons | Molasses |
| 1 | tablespoon | Liquid barbecue smoke® |
Directions
Put the onion, garlic, vinegar, jalapeno, chipotle, lime juice and 4 tablespoons of hot water into small blender jar, cover tightly and let steep for about 10-15 min. Then puree until fairly smooth and very well mixed. Pour the tomato puree into a 2 quart saucepan and start warming on low. stir the pepper, vinegar mixtureinto the warming tomato puree (dont let the puree boil or bubble). Stir in the rest of the spices and let sauce simmer on medium-low heatfor a few min.
Add the molasses and the liqiud smoke, stir well to mix and after about 2-3 min remove from heat.Serve immediately as a table sauce.