Chef Ray's Jack Daniels Habanero Bar-B-Que Sauce

Yield: 1 1/2 gallons of sauce

Ingredients

• 1 #10 can ketchup
• 1 #10 can tomato puree
• 1 liter water
• 3 cups white vinegar
• 3 cups molasses
• 36 bay leaves
• 7 habanero peppers, cut in half with seeds removed
• 1 1/2 pounds dark brown sugar
• 1/2 cup tamarind paste (available at Mexican or Indian specialty stores)
• 5 pounds diced tomatoes
• 1 cup finely chopped garlic
• 24 whole cloves
• 3 medium onions, diced and caramelized
• 3 teaspoons spiced smoked salt
• 2 teaspoons white pepper
• 1 1/2 teaspoons cayenne pepper
• 3 cups Jack Daniels whiskey

Instructions

1. Mix all ingredients together except cayenne pepper and Jack Daniels. Bring to a boil and simmer on low heat for 6 to 8 hours, stirring occasionally to prevent the bottom from burning. Add more water if the sauce becomes too thick.
2. A half hour before sauce is ready, add cayenne pepper and Jack Daniels.
3. Use sauce on ribs, lamb, chicken, or beef.

Attribution

Cruise Chef - served on the Universe Explorer 18-night Central America cruise