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Chile-Bourbon Barbecue Sauce

Here's how you make Chile-Bourbon Barbecue Sauce
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  • Servings: 16
  • Prep: 24m
  • Cook: 70h
    • The following recipe serves 16 people.

Ingredients

The ingredients are:
  • 5 dried arbol chiles (also called Japanese chile pods)
  • 4 dried New Mexico chiles (also called Guajillo chile pods)
  • 7 dried pasilla chiles (also called negro chile pods)
  • 3 tablespoons oil (vegetable oil, could use olive oil)
  • 2 medium yellow onions, chopped
  • 8 large garlic cloves, minced (or 1 heaping tablespoon granulated garlic powder)
  • 1 cup bourbon
  • 2 bottles (12 ounce) beer
  • 7 ounces cider vinegar
  • 1 cup molasses
  • 7 ounces Karo syrup (light)
  • 10 ounces chili sauce
  • 5 ounces Dijon mustard
  • 1 1/4 cups packed brown sugar
  • 1 can (1 ounce) tomato paste
  • 5 teaspoons cumin
  • 5 teaspoons coriander
  • 2 1/2 teaspoons chili powder
  • 1 bay leaf
  • 3 teaspoons kosher salt
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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