Chile-Bourbon Barbecue Sauce

16
Servings
24m
Prep Time
70h
Cook Time
2d 22h 24m
Ready In


"I haven't made a recipe yet that had bourbon in it that I didn't love, this one has a real kick to it, and it makes a large amount (1 gallon) it can easily be cut in half, I suggest to make a gallon at a time and freeze it in quart-sized zip-top freezer bags, remove all the air, then lay the bags flat in the freezer. If you want the sauce spicier, add some Tabasco sauce while it is cooking. This sauce takes 2 days to make the dried chiles must soak in water for 24 hours, then another 24 hours of refrigeration time after the sauce is cooked. Yields about 1 gallon/16 cups"

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (161.8 g)
  • Calories 334.7
  • Total Fat - 4 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0 mg
  • Sodium - 829.2 mg
  • Total Carbohydrate - 68.2 g
  • Dietary Fiber - 2.4 g
  • Sugars - 42 g
  • Protein - 6.1 g
  • Calcium - 120.5 mg
  • Iron - 3.1 mg
  • Vitamin C - 4.9 mg
  • Thiamin - 0.3 mg

Step 1

Remove the stem and seeds from the chiles. Tear the chiles into pieces and soak overnight in two quarts of water at room temperature. The next day, drain the chiles though a colander.

Step 2

In a 6-quart stock pot, heat olive oil over medium heat. Add the onions and garlic; sauté for about 5 minutes or until they are translucent. Add the chiles and sauté for another 5 minutes, being careful not to burn. Remove the pot from the heat and add the bourbon. (Always remove the pot from the heat before adding alcohol to ensure that it doesn’t ignite while you’re pouring it.) Place the pot back over the heat and reduce until almost dry. Add remaining ingredients. Bring to a boil, then reduce to a simmer. Simmer for 1 hour.

Step 3

Cool slightly then, using a blender, puree the sauce. Always use caution when blending hot/warm liquids. (I remove the center cap of the blender lid and place a towel over the hole before turning on the blender. The towel allows the steam to escape while blending.)

Step 4

Place in refrigerator for 24 hours before using it. Will keep for one week in the refrigerator or one year in a freezer.

Tips & Variations


No special items needed.

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