Recipe in progress: I made this once and it was decent for a first attempt. It was too sweet for me and there were some flavor tweaks I could’ve done if I kept tinkering with it. Next time, I will be more aware of what I’m doing to document it better, but this is a good starting point.
Barbeque sauce
Yield:
4 cups
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
A homemade sauce that pretty decent.
Ingredients
- 1 tsp. oil
- 1/2 c. sweet onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 chipotle pepper in adobo sauce
- 1-15 oz. can tomato sauce
- 1-6 oz. can tomato paste
- 1 cup water
- 6 Tbsp. apple cider vinegar
- 2 Tbsp. bourbon
- 1/2 tsp. salt
- 1 tsp. ancho chili powder
- 1/2 tsp. smoked paprika
- 1/4 tsp. coriander
- 1/4 tsp. white pepper
- 1/4 cup. brown sugar
- 2 Tbsp. honey
- Dab of blackstrap molasses
- 1 1/2 tsp. liquid smoke
- 1 Tbsp. cornstarch
Instructions
- Turn instant pot to sauté on high. Once preheated, sauté onion in oil until soft, ~5 minutes. Add garlic and spices, then sauté another minute.
- Add remaining ingredients to instant pot. Pressure cook on high for 10 minutes, then allow to natural release for 20 minutes.
- Remove 1/4 cup of sauce. Mix with cornstarch to make a slurry, then add back to pot.
- Turn sauté on low for 3 minutes. Sauté, stirring often, until timer runs out.
- Allow to cool then blend until smooth. Store in fridge.
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