Warminster Barbecue Sauce #1 |
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Prep Time: 45 Minutes Cook Time: 3 Minutes |
Ready In: 48 Minutes Servings: 4 |
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This recipe is a bit different from my usual recipes, it includes ketchup, which is a prepared ingredient something I never ever do. Normally, I'd have my brother come down here and punch me in the face to get me back to my senses, however, this time it is OK because I created my very own ketchup recipe which is made from scratch, and I made it for the exclusive purpose of using it in my barbecue sauce recipe. doesn't allow me to use another recipe as an ingredient, but I think it's OK to recommend one, check out my green zebra tomato ketchup. I refuse to use liquid smoke because it is a prepared ingredient, so I smoked a tomato instead. This is my first barbecue sauce, I will be tweaking it in the future, but for now, my brother thinks its pretty much perfect. It's a bit too spicy for my mom though. The flavor of the sauce develops quite well I think. It starts out very thin and mellow, then quickly progresses to a very deep smokey and spicy flavor which is quite pleasant. Ingredients:
3/4 cup ketchup |
1/4 cup pineapple juice |
1/4 cup brown sugar |
1/8 cup malt vinegar |
1/2 teaspoon cayenne pepper |
1/4 teaspoon ground mustard |
1/2 teaspoon sea salt |
1/2 teaspoon black pepper |
1 ounce amaretto |
1/4 cup puree'd hickory smoked skinned tomato (green) |
Directions:
1. Begin by skinning your tomato(es), you will need 1/4 cup once puree’d, which is about one medium tomato. Once you have removed the skin from the tomato(es), place them in a hot smoker and smoke over hickory chips until dark brown. Remove them from the smoker, use caution, they will be hot and prone to bursting, which could burn you and will waste a large portion of your tomato. Remove whatever remains of the stem and place the rest of the tomato in a blender and puree.
2. Mix all ingredients except for the brown sugar in medium sauce pan and bring the sauce to a simmer.
3. As soon as the sauce is hot, add in the brown sugar and stir until it is all disolved.
4. Allow the sauce to simmer until it begins to thicken, remember to stir every once in a while to prevent scorching.
5. Remove from heat and transfer the sauce to a blender. Puree until smooth.
6. Transfer the sauce into another container and refrigerate for at least 2 hours, this will allow the flavors to marry and for the sauce to fully set.
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