Tuesday, July 14, 2015

Datil Pepper BBQ Sauce

My datil pepper really has me working overtime. They are so hot it only takes about 8-12 to make anything hotter than hell. I've been making Mango Datil Jam, Raspberry Datil Jam, Datil Pepper Salsa, Datil Pepper Sauce and today we have Datil BBQ Sauce. This is thinner than the stuff you buy in the grocery store. I'm thinking it will be good to cook down and thicken up or to brush it on grilled things right before you take them off the grill. I've already had to freeze about 80 pepper because I just didn't have time to mess with them and the plant is ready to be picked AGAIN! If you like hot, you'll like anything with Datil peppers in it!!!!! We love this stuff.
  • 2 cups light brown sugar
  • 1 1/3 cup tropical 100% juice
  • 1 1/3 cup ketchup
  • 6 tablespoons balsamic vinegar
  • 1 tablespoon sea salt
  • 4 tablespoons Worcestershire sauce (Vegan)
  • 4 teaspoons yellow mustard
  • 1 tablespoon liquid smoke (optional, but bumps up smokiness!)
  • 11 datil peppers (seeds and all)

In a blender add all of the ingredients.

Blend until peppers are pulverized.

Pour this into a sauce pan (be careful don't breathe the fumes) and bring to a boil. Turn heat to medium-low and simmer about 15 minutes, stirring occasionally.
Pour into jars and seal.


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