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Ingredients Jump to Instructions ↓

  1. Exported from MasterCook

  2. Uncle Shels Badlands Bushwaker Sauce

  3. 1 Preparation Time :

  4. Categories : Amount Measure Ingredient -- Preparation Method -- -- --

  5. 1 tb Orange-habanero-chipotle oil

  6. (follwing)

  7. 1/2 c Onion -- chopped

  8. 1/2 ts Garlic -- fine chop

  9. 32 oz Tomato Sauce

  10. 1 c Lightly packed brown sugar

  11. 1/4 c Cider vinegar

  12. 1 tb Cider vinegar

  13. 1/4 c Wrights Liquid smoke

  14. 2 ts Honey

  15. 3 tb Jack Daniels or other burbon

  16. 2 ts Juice of lemon or lime

  17. **SPICE BLEND**

  18. 1 t Whole white peppercorns

  19. 1 t Whole black pepper corns

  20. 1 t Whole corriander seeds

  21. 1/2 ts Whole cumin seed

  22. 1/8 ts Whole fennel seed

  23. 4 sm Dried chipotles

  24. 1 Ancho stemmed but with

  25. Seeds 20 Chilpectin or wild piquin

  26. Pods

  27. 1 Clove garlic

  28. 1/4 ts Dried habanero -- ground

  29. 2 ts Hot or sweet hungarian

  30. Paprika

  31. 1/2 ts Cayenne

  32. Saute the onion in the oil over medium- high heat until

  33. translucent, add the minced garlic, reduce heat to

  34. medium and continue cooking for another min. or two.

  35. Add the tomato sauce and stir well to mix. Add the

  36. remaining ingredients, one at a time, down to and including the honey, stir after each ingredients.

  37. Add the spice blend ingredients to a spice grinder

  38. down to and including the clove. Grind up all the

  39. ingredients until you get a medium fine, somewhat

  40. grainy result. Add the habanero and the paprika and blend together.

  41. Stir in the spice mixture to the sauce, 1 teaspoon at

  42. a time until you find the heat/flavor level you like

  43. 4-5 average

  44. stir.After a min. or so add the burbon and the lemon

  45. juice and let the sauce heat for another five min.or so, stiring every now and again. Turn off heat let

  46. sauce steep for at least 1/2 hour or more to let

  47. flavors meld.Taste and adjust your spice mixture.

  48. Serve as a hot table sauce. This is not a marinade or a cooking sauce, although you might add a light

  49. brushing to your meat or chiocken about 15 min. before

  50. removing from grill.

  51. Orange-Habanero-Chipotle oil 3-4 Chipotle dried

  52. 1 dried habanero,

  53. 2-3 tbls dried orange peel

  54. minced, 2 cups canola oil. In a spice mill combine the

  55. dry ingredients and grind fine. Combine the spice mix

  56. with the canola oil in a clean GLASS jar with a

  57. non-reactive top. let the mixture sit in a cool place

  58. 2-3 days, shaking the jar

  59. times per day. Filter the oil through a paper coffee

  60. filter into a clean glass jar. Can be stored in the

  61. fridge upto 6 months. Note: It may take some time for the oil to run through the filter completely. - - - - - - - - - - - - - - - - - -

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