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.
* Guest Recipe
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