Friday, August 30, 2013

Pepper Jelly Barbecue Sauce

8 oz pepper jelly
1/4 cup white wine vinegar
1/4 cup thick Worcestershire sauce
1/4 cup chili sauce (like Heinz)
1/4 cup dark rum
1 small onion, chopped
2 cloves garlic
2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
1 tablespoon butter
1 teaspoon mesquite liquid smoke
1 teaspoon Ancho pepper
1/2 teaspoon allspice
sea salt
freshly ground black pepper

Pulse all ingredients in a blender until smooth. Pour into a small saucepan and simmer on the lowest setting until heated through and it reduces and thickens, about 15 minutes. Allow to cool. Keeps in the fridge about a week.

Any kind of pepper jelly would work well in this recipe.

Try this on anything that needs a bit of a kick: ribs, burgers, meatloaf, fries, wings, pulled pork or in a sandwich.

Thin it out with a bit of vinegar or water to make a glaze for meat or vegetables.

Read the original post on Coconut & Lime for more thoughts.

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