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Photo of Blackberry Habanero BBQ Sauce by Smoke

Blackberry Habanero BBQ Sauce

Rated as 4.8 out of 5 Stars
10 made it  |  4 reviews   |  3 photos
0

Recipe by:

"Sweet, hot BBQ sauce is great on pork and chicken. Amazing on shrimp."
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Ingredients

50 m servings 167
Original recipe yields 40 servings (3 quarts)

Directions

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  1. Combine blackberries, ketchup, blackberry jelly, sugar, raspberry balsamic vinegar, corn syrup, tomato paste, limeade concentrate, cider vinegar, salt, bourbon, garlic powder, liquid smoke, ginger, ground chipotle pepper, red pepper flakes, black pepper, teriyaki sauce, and hot pepper sauce in a large pot and bring to a simmer over medium-high heat.
  2. Reduce heat to medium-low and simmer blackberry mixture for 10 minutes. Add whole habanero peppers and continue to simmer until sauce is thickened, about 20 minutes more. Remove and discard habanero peppers.
  3. Pour barbecue sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
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Footnotes

  • Cook's Note:
  • VERY IMPORTANT-- Due to the heat of habaneros, do not cut the peppers. They are to be "floated" in the sauce. Use caution handling peppers as well.

Nutrition Facts


Per Serving: 167 calories; 0.5 41.8 1.1 0 692 Full nutrition

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Reviews

Read all reviews 4
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This turned out great. Went very well with pork tenderloins off the smoker. This recipe will make it to my keep list.

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This is darn good. It's got an ingredients list as long as my arm, but it's definitely worth the time and preparation. I used it on some ground turkey meatballs. It is tangy, spicy and with a p...

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This is an outstanding BBQ sauce. I added more hàbanero peppers and mixed them in with the immersion blender to suit my personal preference. I also had to use jam because I couldn't find blackbe...

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I did sub blueberries for the fresh blackberries, but otherwise followed the recipe. We really enjoyed this bbq especially on the grill with chicken. It's got great flavor and good heat.

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