To go with our ribs, I made a BBQ sauce from a recipe I found here. I changed the recipe a bit. For one thing, I cut the number of habaneros. The sauce wasn't too spicy, except that it had too much black pepper. Here's what I would suggest, with less black pepper. Apparently, this sauce will keep for a while.
- 4 habanero peppers, seeded and chopped
- 1 (15.5 ounce) can sliced peaches in heavy syrup (I used half a Mason jar of Sarah's bottled peaches)
- ½ cup dark molasses
- ½ cup yellow mustard
- ½ cup light brown sugar
- ½ cup apple cider vinegar
- 2 tablespoons salt
- 2 tablespoons paprika
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into a blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Refrigerate overnight before using.
No comments:
Post a Comment