Cherry Bomb Barbeque Sauce

A cherry barbeque sauce with roasted red peppers, bourbon and chili peppers. Serve on your favorite grilled meat or poultry.

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Ingredients:

• 1 yellow onion, chopped fine
• 2 tablespoons vegetable oil
• 1 can cherry juice concentrate
• 1 cup red wine vinegar
• 3 chipotle peppers, stems removed
• 4 packages dried sour cherries
• 8 cloves garlic, chopped fine
• 1 tablespoon paprika
• 6 to 8 pickled cherry peppers, stems removed
• 2 tablespoons tomato paste
• 1 cup sour cherry preserves
• 1 12 oz jar roasted red peppers, with liquid
• 2 tablespoons rye or bourbon whisky
• 2 tablespoons sugar, or to taste
• Salt to taste

Method

In a heavy sauce pan, saute onion in oil until caramelized. Add cherry juice, vinegar, chipotle peppers two packages of dried cherries, garlic, paprika and pickled cherry peppers. Bring to a boil. Reduce heat and let simmer until chipotle peppers are completely softened, at least 30 minutes. Remove from heat and let cool. In a food processor puree this mixture together with the remaining two packages of dried cherries, the tomato paste, roasted red peppers and cherry preserves until smooth. Push puree through a fine mesh strainer into a sauce pan. Add sugar and salt to taste. Add whisky then return to stove and bring back to a boil. Reduce heat and let simmer for another 20 minutes or so. Adjust salt and sugar.

Notes:

Number of servings: 6-10

Submitted By: Adam's Recipes
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