8 oz pepper jelly
1/4 cup white wine vinegar
1/4 cup thick Worcestershire sauce
1/4 cup chili sauce (like Heinz)
1/4 cup dark rum
1 small onion, chopped
2 cloves garlic
2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
1 tablespoon butter
1 teaspoon mesquite liquid smoke
1 teaspoon ancho pepper
1/2 teaspoon allspice
freshly ground black pepper
Pulse all ingredients in a blender until smooth. Pour into a small saucepan and simmer on the lowest setting until heated through and it reduces and thickens, about 15 minutes. Allow to cool. Keeps in the fridge about a week.
When I posted my spicy hot pepper jelly recipe a few people emailed me wondering about what else they could use it for beyond sandwiches and the like. I came up with this smokey-hot-sweet sauce that was not only good on pork but made the perfect glaze for the meatloaf I made (recipe coming soon) and well, in pretty much any situation barbecue sauce is called for. I don’t like most commercial barbecue sauces because they are either too sweet or ketchup-y so I end up making my own pretty much any time the sauce is needed. Luckily, it is easy to make. I blend mine together in my Vita-Mix but if you have a less robust blender, you might need to chop your onion finely before mixing; I normally just quarter it. You want a smooth sauce. And of course, if you didn’t make your own pepper jelly, just sub in your favorite store or farm bought. I am sure it will be just fine.
Wow – what a great idea. I'll gave to give it a try after I make pepper jelly.
Thanks for the recipe idea. I made this bbq sauce with my apricot pepper jam and used it on our own chickens (after they were butchered, of course ;)Delicious!