Bumper wrote:Zak Griffin wrote:I'm going to need that chilli BBQ sauce recipe!
This is a hot one but you can dial the chillies down to taste or sub them out for less heat.
Makes a bit over a litre.
150g ghost chillies de-seeded and chopped.
50g carolina reapers de-seeded and chopped
50g habaneros de-seeded and chopped
(note if you freeze them a week or so before you cook with them, it breaks the fibres down and you can keep the seeds in, they blend up just fine and you don't sacrifice any heat, this is how I do them, otherwise if you leave them in when they are fresh they are gritty in the final sauce)
4 granny smith apples
1/3 cup lemon juice
1/2 cup molasses
500ml tomato pasatta
1/2 cup apple cider vingar
1/3 cup worcestshire sauce
1/2 cup tomato paste
2 tsp onion powder
2 tsp garlic powder
2 tsp smoked paprika
2 tsp salt
3/4 cup water (add more if needed to get consistency right)
1 1/2 cups brown sugar
2 tsp liquid smoke (I like hickory or apple)
Basically peel, core and chop the apples, cook them until soft with the cider vinegar. Add the passatta, bring up to the boil. Add remaining ingredients stirring constantly for 2-3 minutes will the sugars dissolve and drop the temp down to a simmer for 30 minutes, stirring every few minutes. Turn the heat off, stick blender the lot and add a little water if needed for consistency. Put some sauce bottles in the oven at 120c for 15 minutes. put the lids in a saucepan of hot water and give them a quick boil, strain and cool. Bottle while hot, and invert them once the lids are on so the lids seal well.
Ph is usually around 3 with the lemon juice, vinegar and tomato, so is shelf stable until you are ready for it. I usually make a few litres at a time.
Word of advice, the chillies will frag your house out, especially on clean up with hot water converting them to steam. Doors and windows open job. But worth it.