Cherry Bomb Barbecue Sauce
Though barbecue is my cooking passion, I'm not really much of a believer in barbecue sauce. When I make barbecue, I prefer to let the smoke[ do the talking, not the sauce. But this cherry-based sauce I concocted is pretty darn good — and pretty hot.]
- 1 yellow onion, chopped fine
- 2 tablespoons vegetable oil
- 1 can cherry juice concentrate
- 1 cup red wine vinegar
- 3 chipotle peppers, stems removed
- 4 packages dried sour cherries
- 8 cloves garlic, chopped fine
- 1 tablespoon paprika
- 6 to 8 pickled cherry peppers, stems removed
- 2 tablespoons tomato paste
- 1 cup sour cherry preserves
- 1 (12 oz.) jar roasted red peppers, with liquid
- 2 tablespoons rye or bourbon whisky
- 2 tablespoons sugar (or more)
- Salt to taste
In a heavy saucepan, saute onion in oil until caramelized. Add cherry juice, vinegar, chipotle peppers two packages of dried cherries, garlic, paprika and pickled cherry peppers. Bring to a boil. Reduce heat and let simmer until chipotle peppers are completely softened, at least 30 minutes.
Remove from heat and let cool. In a food processor, puree this mixture together with the remaining two packages of dried cherries, the tomato paste, roasted red peppers and cherry preserves until smooth.
Push puree through a fine mesh strainer into a saucepan. Add sugar and salt to taste. Add whisky. Return to stove and bring back to a boil. Reduce heat and let simmer for another 20 minutes or so. Adjust salt and sugar.
NOTE: This sauce probably won't be as thick as most commercial barbecue sauces.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy of Doug Worgul of Lenexa, KS, for FoodNetwork.com's BBQ Sauce Championship Cook-Off