- 1 (16 oz.) jar honey
- 1 (16 oz.) jar molasses (unsulfured)
- 2 heads garlic, sliced in half across bulb, outside paper removed
- 3 canned chilpotles w/ adobo sauce
- 8 ancho chilies, stemmed & seeded
- 3 tablespoons black pepper
- 1/4 cup coarse salt
- Tie into cheesecloth:
- 1 tablespoon whole cumin seed
- 1 tablespoon coriander seed
- 4 bay leaves
- 2 quarts canned tomatoes (or 1 6 oz. can tomato paste)
- 2 yellow onions, quartered
- 1 5 lb. RIPE seedless watermelon cubed
- 4 RIPE peaches, pitted and skin removed
- 1 quart cider vinegar
- 3 cups water
- 1 large jar storebought BBQ sauce (Note: Put your favorite choice in here: hot and spicy "Scott's" vinegar base, which is my favorite, or sweet, or hickory...)
DirectionsTie into cheesecloth:
Combine in large stockpot. Cook over medium heat 30 minutes, stirring gently often. Mixture will be thick and fragrant.Add:
Cook 20 minutes and break up tomatoes. Remove spice bag.Add:
Cook 45 minutes on medium. Cool 30 minutes. Remove large pieces of fruit, chiles, garlic, and onion and puree them in a process till smooth. Combine the puree with the remaining mixture and pass through strainer in batches. Mixture should be smooth. Return to pot.Add:
Reduce heat to low, cook minimum 4 hours.
Add brown sugar to your taste.
Let sauce come to room temperature. Marinate meat in enough sauce to cover in 1 gallon bag for 24 hrs. Smoke using favorite method. Shred meat, adding enough sauce to shredded meat to coat (don't add the marinating sauce to the shredded meat unless you've boiled the sauce first).
The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
Serve with additional sauce on side.
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