A little sweet and a whole lot of spice.
When you pull out the habanero peppers for your BBQ marinade, you know you’re getting a very hot sauce. But this habanero BBQ sauce does a terrific job pulling in enough tangy sweetness to balance the robust spice. Want more heat? We hear you. Opt for serrano peppers instead of jalapeños for the secondary chili, they are easily twice the spice.
- 6 habanero peppers seeds removed and diced
- 8 jalapeño peppers seeds removed and diced
- 1 medium onion diced
- 3 cups apple cider vinegar
- 3/4 cup ketchup
- 1/2 cup water
- 1/4 cup yellow mustard
- 1/4 cup brown sugar
- 1/4 cup white vinegar
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon smoked paprika
- 3 teaspoons corn starch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- In a mixing bowl combine the corn starch, smoked paprika, salt, and pepper. Mix completely. Set to the side.
- Combine the apple cider vinegar, white vinegar, water, onion, habanero, and jalapeño in a saucepan. Heat on high, stirring occasionally until you bring to a boil. Then lower heat to simmer.
- Add the Worcestershire Sauce, ketchup, mustard, and brown sugar to the vinegar and pepper mix. Stir occasionally for one minute.
- Add the spice and corn starch mix and continue stirring to fully mix all ingredients.
- Simmer on low for 10 minutes.
- Remove from heat and pour the mix into a food processor. Pulse blend for 1 minute.
- Pour the sauce back into the saucepan and continue to heat on low to thicken the sauce to your desired consistency.