Jack Daniel’s Habanero BBQ Sauce
10 lb. can catsup
10 lb. tomato puree
1 liter water
3 C. white vinegar
3 C. molasses
36 bay leaves
7 habanero peppers cut in half with seeds removed
1 1/2 lb. dark brown sugar
1/2 C. tamarind paste (available at Mexican or Indian specialty stores)
5 lb. diced tomatoes
1 C. finely chopped garlic
24 whole cloves
3 medium onions, diced and caramelized
3 tsp. spiced smoked salt
2 tsp. white pepper
1 1/2 tsp. cayenne pepper
3 C. Jack Daniels whiskey
Mix all ingredients together except cayenne pepper and Jack Daniels. Bring to a boil and simmer on low heat for 6-8 hours, stirring occasionally to prevent the bottom from burning. Add more water if the sauce becomes too thick. A half hour before sauce is ready, add cayenne pepper and Jack Daniels. Use sauce on ribs, lamb, chicken, or beef.
Makes 1 1/2 gallons of sauce.
Can this be canned? What would the process be to do that? water bath, pressure cooker, ??
Looking forward to being able to preserve this (hopefully) and give away as gifts/use throughout the year.
Thank you!
Sarah
I’m sure it can be canned but I’m not going to give instructions because I’ve not done it with this recipe. I would hate to tell you something wrong. Maybe you could look for similar recipes in canning recipes and adapt it that way. Good luck.