Blackberries are in season and what better way to use them up then with this recipe for BBQ sauce? This sauce is perfect for chicken, ribs, or anything you’d like to throw on the grill. It’s spicy but not too hot so it’s great for kids too!
prep: 20 mins cook: 30 mins total: 50 mins Servings: 40 Yield: 3 quarts
2 tablespoons finely ground sea salt
2 cups white sugar
1 tablespoon finely ground black pepper
1 tablespoon red pepper flakes
1 tablespoon ground dried chipotle pepper
1 (46 fluid ounce) bottle ketchup
1 quart fresh blackberries
1 teaspoon hot pepper sauce
½ cup frozen limeade concentrate
3 habanero peppers
1 teaspoon teriyaki sauce
1 cup raspberry balsamic vinegar
1 tablespoon garlic powder
1 cup light corn syrup
2 cups blackberry jelly
1 tablespoon ground ginger
½ cup cider vinegar
1 (6 ounce) can tomato paste
2 teaspoons liquid smoke flavoring
2 tablespoons bourbon whiskey
Combine blackberries, ketchup, blackberry jelly, sugar, raspberry balsamic vinegar, corn syrup, tomato paste, limeade concentrate, cider vinegar, salt, bourbon, garlic powder, liquid smoke, ginger, ground chipotle pepper, red pepper flakes, black pepper, teriyaki sauce, and hot pepper sauce in a large pot and bring to a simmer over medium-high heat.
Reduce heat to medium-low and simmer blackberry mixture for 10 minutes. Add whole habanero peppers and continue to simmer until sauce is thickened, about 20 minutes more. Remove and discard habanero peppers.
Pour barbecue sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Per Serving: 167 calories; protein 1.1g; carbohydrates 41.8g; fat 0.5g; sodium 692.4mg.