A sweet and hot-at-the-end BBQ sauce. The kick to this hot sauce is at the end but not that overpowering.

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
20 mins
total:
1 hr 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a pot over medium-high heat. Add onion and cook until translucent, 3 to 5 minutes. Add habanero peppers. Pour bourbon into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in apricots, followed by tomato sauce. Stir in brown sugar, vinegar, oregano, paprika, chili powder, salt, and black pepper. Simmer for 20 to 30 minutes.

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  • Remove from heat and let cool, 20 to 30 minutes.

  • Blend using an immersion blender or transfer carefully into the bowl of a food processor or blender and blend until smooth.

Cook's Note:

For best flavor, grill or smoke the yellow onions, habanero peppers, and apricots. Once they are soft, remove from the grill or smoker and let cool. Remove the skins from the apricots and cut up the onion and peppers into small pieces.

Nutrition Facts

62 calories; protein 0.8g; carbohydrates 8.7g; fat 1.3g; sodium 457.5mg. Full Nutrition
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