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Raspberry Habanero BBQ Sauce

The other day I was hanging out drinking a Guinness Draft while I was thinking about BBQ sauces, as I was thinking, drinking and looking at my beer I thought about making a stout based BBQ sauce, no this post is not about Guinness/stout BBQ sauce but keep reading, this sauce is amazing (I will get to that sauce soon enough) I was wondering what would be good with it and raspberries came to mine which lead me down this path.  Lot of BBQ sauces have some molasses or brown sugar in it, this one needed none of it, we get a nice and interesting sweetness from the raspberries as is and the vinegar adds an acidic vibe that really balances the sauce out.  There is a bit of heat from the habanero but fear not, the heat is mellow and in the background.  The sweetness of the habanero also compliments the raspberry well.  If you are more adventurous with spice add one or more habaneros!  Without further ado here it is!

  • 1 cup raspberry preserve
  • 1 cup ketchup
  • 1 shallot grated or finely diced
  • 4-5 cloves garlic diced
  • 1-2 habanero diced
  • ¼ red wine vinegar
  • 1 tsp. Worcestershire sauce
  • 1 Tbls. ancho chili powder
  • 1 Tbls. cumin powder
  • ¼ tsp. red chili flakes
  • ½ tsp. kosher salt

Place sauce pan over medium to medium high heat with a glug of olive oil, add shallots, garlic and habanero, stir often so you do not burn the garlic.  When softened,6-8 minutes, add the vinegar and let reduce for a minute then add the salt, ancho, cumin and chili flakes, stir for a minute.

Raspberry BBQ sauce

Raspberry BBQ sauce

Now add the raspberry preserve, ketchup and Worcestershire sauce, stir until preserves start to get soft and liquidy, bring to a boil while stirring.  The moment it gets to a boil, reduce heat to a simmer and cover, let it thinking for 15 minutes or longer.  Taste and adjust seasonings as desired.

Take off heat, let cool for 5 minutes, then blend until smooth in a food processer or a blender.  Let cool to room temperature and use or place in fridge for up to a week, just slightly heat to get to a more fluid state.

Use with chicken or pork.

grilled goodness

grilled goodness

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