This sweet heat barbecue sauce is composed of smoked habanero peppers blended with ketchup, worcestershire sauce, and molasses.
Making your own barbecue sauce can be fun. But there are plenty of good options on the market. When I make barbecue sauce I tend to go spicy with different varieties of peppers. Since that’s not something that can be so easily found. I like to change it up from the type of woods I use to spicy levels from the peppers. sometimes I even sneak in whole veggies to blend up. The base for any good barbecue sauce is simple it’s just ketchup for consistency, water to thin it out, and Worcestershire, and a few everyday seasoning. That makes a stable base that cant go wrong. Variations come in with sweeteners, smokes, and heat. Trying out the endless combinations makes the whole barbecue experience a little more special. Check out my tips and tricks below for the best-smoked habanero barbecue sauce. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST SMOKED HABANERO BARBECUE SAUCE
smoked peppers: when smoking peppers, try to leave them in for about two hours. the peppers should start to wrinkle and reduce in size, with some mild color on them. smoke peppers above any meat cooking to avoid cross-contamination.
molasses: this recipe uses molasses i really like the flavor and the consistency it makes in the sauce. if molasses isn’t available feel free to use brown sugar, honey, or regular sugar. just adjust the other seasonings accordingly.
simmer: similar to spaghetti sauce, once you’ve brought the sauce to boil cover it so that it doesn’t reduce too quickly, burn and it doesn’t make a mess.
blend: the easiest way to incorporate the peppers into the sauce is to blend them with the water. make sure you slowly work your blender’s speed up to high. once you lower the speed listen to make sure you don’t hear and seeds rattling around. then it’s ready.
safe handling: other than not touching the pepper seeds directly with your hand. you also need to watch out for them in the smoker when you initially open the door. open the door away from your face. the smoke plus the peppers can be a coughing fit waiting to happen. when you blend the peppers with the water, the finely blended peppers will be airborne so don’t put your face in and smell. also, remember when you initially rinse out your blender with hot water you can get some kickback as well.
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