I've tried before to blog about cooking and recipes and I know a lot of dads out there don’t really care to cook which I totally understand. However, I'm often asked at work or online about what I cook and how so I figured it is easier to share here than Facebook. Plus, this will serve as a good place to keep my recipes as I'm horrible at organizing them in any way.
When I barbecue I like to use a very traditional rub that isn't very spicy and then compliment it with a sauce that has some heat. A lot of people may be afraid of the habanero pepper because it is so spicy but I swear to you, this sauce brings out the actual flavor of the habanero without burning your taste buds. If you are a fan of very spicy food just up the habanero pepper count by one.
Prep Time: 15 minutes
Cook Time: 45 Minutes
- 1 tablespoon olive oil
- 3 Habanero Peppers, minced
- 2 Garlic cloves, minced
- 2 tablespoons shallots/3 tablespoons onion, minced
- 2 Cups Apple Cider Vinegar
- 1 tablespoon worcestershire sauce
- 1 tablespoon soy sauce
- 2 teaspoons salt
- 1 teaspoon white pepper
- 1 teaspoon dry mustard
- 1 Cup brown sugar
- 1 Cups ketchup
Step 3 – optional
- ¼ cup white whine
Heat the oil in a saucepan on medium heat.
Once hot, throw in the habaneros, garlic and shallots and sauté them for a good 5 minutes but don't let the garlic get brown.
Add the rest of the ingredients and stir to combine.
Bring the mix to a boil for 15 minutes. I like to really burn off the vinegar.
Reduce heat and simmer low-medium for 30 more minutes. I like to add a bit of white whine when I lower the temp. It gives a nice aroma and compliments the habanero and shallot flavors.
That's it. Let cool and enjoy.
Above: 2x the recipe yields this much sooo the recipe is one jar.