Rated 5 out of 5 based on 2 votes
- 1/2 x onion, grated
- 2 Tbls vegetable oil
- 2 Tbls butter
- 1 cup bourbon
- 3/4 cups tomato puree
- 3 Tbls tomato paste
- 1/2 cup apple cider vinegar
- 1 x canned chipotle chili in adobo sauce, chopped
- 1 Tbls adobo sauce from the can of chipotles
- 1/4 cup treacle
- 1 tspn liquid smoke
- 1/4 cup worcestershire sauce
- 3 Tbls brown sugar
Place a medium pot (that has a lid) over medium / low heat. Add the vegetable oil, butter and onion. Saute these together until the onions are soft and translucent, but donâ€™t let the onions colour at all.
Pour the bourbon into the pot with the onions. Allow this mixture to cook and reduce down for about 10 minutes.
Add all of the remaining ingredients to the pot and stir well. Reduce the heat and simmer the sauce, stirring frequently, for about an hour. If the sauce starts reducing too much or getting too thick, then put the top on the pot for a while. The sauce should be thick enough to coat a spoon, but still runny enough to pour. The sauce will have some small lumps from the onions and the tomatoes. I prefer it like this, but if you want a totally smooth sauce then blend the finished sauce in a blender or food processor.
Taste the sauce and adjust the salt and pepper as necessary. When you taste the sauce, it might seem TOO powerful, too strongly flavoured. Just remember that putting the sauce on un-seasoned meat will dull the flavour a bit.
These measurements made enough sauce for about 1kg of meat. Double if youâ€™re doing a really big BBQ.
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This deserves 5 stars just for the name itself!