Uncle Shel' Badlands Bushwaker Sauce

Course : Salsas
Serves: 1
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1 tablespoon orange-habanero-chipotle oil
1 teaspoon whole black pepper corns
1 teaspoon whole coriander seeds
1/2 cup onion -- chopped
1/2 teaspoon whole cumin seed
1/2 teaspoon garlic -- fine chop
1/8 teaspoon whole fennel seed
32 ounces tomato sauce
4 small dried chipotles
1 cup lightly packed brown sugar
1 medium ancho stemmed but with seeds
1/4 cup cider vinegar
1 tablespoon cider vinegar
20 medium chilipitin or wild pequin
1/4 cup wrights liquid smoke
2 teaspoons honey
1 clove garlic
3 tablespoons Jack Daniels or other bourbon
1/4 teaspoon dried habanero -- ground
2 teaspoons juice of lemon or lime
2 teaspoons hot or sweet Hungarian
---spice blend---
1 teaspoon paprika
1 teaspoon whole white peppercorns
1/2 teaspoon cayenne

Preparation / Directions:

Sauté‚ the onion in the oil over medium- high heat until translucent, add the minced garlic, reduce heat to medium and continue cooking for another min. or two. Add the tomato sauce and stir well to mix. Add the remaining ingredients, one at a time, down to and including the honey, stir after each ingredients. Add the spice blend ingredients to a spice grinder down to and including the clove. Grind up all the ingredients until you get a medium fine, somewhat grainy result. Add the habanero and the paprika and blend together. Stir in the spice mixture to the sauce, 1 teaspoon at a time until you find the heat/flavor level you like (about 4-5 average). Add the cayenne (optional) and stir. After a min. or so add the bourbon and the lemon juice and let the sauce heat for another five min. or so, stirring every now and again. Turn off heat let sauce steep for at least 1/2 hour or more to let flavors meld. Taste and adjust your spice mixture. Serve as a hot table sauce. This is not a marinade or a cooking sauce, although you might add a light brushing to your meat or chicken about 15 min. before removing from grill. Orange-Habanero-Chipotle oil 3-4 Chipotle dried peppers, 1 dried habanero, 2-3 tbs dried orange peel minced, 2 cups canola oil. In a spice mill combine the dry ingredients and grind fine. Combine the spice mix with the canola oil in a clean GLASS jar with a non-reactive top. let the mixture sit in a cool place away from sunlight, for 2-3 days, shaking the jar 2-3 times per day. Filter the oil through a paper coffee filter into a clean glass jar. Can be stored in the fridge up to 6 months. Note: It may take some time for the oil to run through the filter completely.

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