Recipe courtesy of Doug Worgul
Recipe courtesy of Doug Worgul
Watch how to make this recipe.
Cherry Bomb Barbecue Sauce
Getting reviews...
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.
Ingredients
Directions
- 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 whiskey. Return to stove and bring back to a boil. Reduce heat and let simmer for another 20 minutes or so. Adjust salt and sugar.
Cook’s Note
This sauce probably won't be as thick as most commercial barbecue sauces.
Looking for Something Else?
Related Pages
- No-Cook Low Carb Bourbon Barbecue Sauce Recipe
- Black Coffee Barbecue Sauce Recipe
- South Carolina-Style Mustard Barbecue Sauce Recipe
- Beer Can Chicken with Cola Barbecue Sauce Recipe
- Peach Barbecue Sauce Recipe
- Spareribs with Coffee Barbecue Sauce Recipe
- Ruby's Barbecue Sauce Recipe
- Emeril's Homemade Barbecue Sauce Recipe
- Grilled Sardines with San Pedro Barbecue Sauce...