Pig'n'Poultry Wild Barbecue Sauce
Ingredients
3/4 cups apple cider vinegar
1 1/2 cups hot water
2 1/2 tbsp. sugar
2 tbsp. corn syrup
1 tbsp. paprika
1 tbsp. salt
1 tbsp. black pepper
1 tbsp. McCormick's dried sliced garlic
1 tbsp. Spice Classics chopped onion
1/4 tsp. cumin
1 tbsp. orange juice (from a squeezed orange)
1 Habanero pepper (stem, seeded and cut up)
Preparation
You will need a blender, sauce pan, sauce jars, funnel and a stirring spoon.
Combine hot water, sugar and corn syrup, mixing together until all is dissolved.
Pour all ingredients except Habanero pepper into blender. Be sure that you blend til all chunks of garlic and onion smooth.
Pour
blended mixture into sauce pan and bring it to a boil; reduce heat to
only a simmer. (Pay close attention not to boil for a long time, this
is just to get the temperature up quickly.)
Add the Habanero Pepper Chunks and let the pepper float around and cook into the sauce for 20 to 25 minutes.
Put everything back into the blender one last time; this it to blend the pepper up into the sauce.
Have
a jar and funnel ready, pour in slowly, and let stand with cap off for
10 to 15 minutes. Put cap on and refrigerate for 24 hours.
You will have to adjust the seasonings to suit your own taste. This sauce will be a little sweet with a little hit.
You
may have to adjust the apple cider some because it can overpower the
sauce. Just add some more ingredients and water without the apple cider
and this will back it down some.
Tastes better on the chicken and pork than it does on the spoon and fingers!
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