Source: Chef Jonathan Jones from Beaver’s Ice House
Chef Jones shows restaurant journalist Cleverley Stone how to make his tasty homemade barbecue sauce. The sauce is not too spicy and has a touch of sweetness. This sauce would make great holiday gifts for friends and family.
Click here to watch Chef Jones show Cleverley how to make the secret sauce in the kitchen on FOX 26 Morning News.
Ingredients (Makes approximately one gallon)
- 20 cloves garlic wrapped in parchment paper and foil
- ½ cup unsalted butter
- 4 celery stalks, chopped
- 2 cups sweet or yellow onion, chopped
- 1/4 cup shallots, sliced
- 1 teaspoon kosher salt
- 3 tablespoons ancho chile powder, freshly toasted and ground
- 3 tablespoons guajillo chile powder, freshly toasted and ground
- 2 teaspoons chile de arbol powder or cayenne
- 1 teaspoon ground cloves
- ½ cup brown sugar, packed
- 2 cups brewed Katz ‘Ring of Fire’ Coffee
- 1 cup Worcestershire sauce
- 1 cup apple cider vinegar
- 1 quart ketchup
Directions
- Peel garlic cloves.
- Place garlic in the oven on baking sheet and roast for approximately 20 minutes at 350 degrees.
- In saucepan over medium heat slowly melt butter.
- Add celery, onion, shallots and salt. Sweat until soft. Do not caramelize.
- Add all the chile powders and ground cloves to saucepan. Cook for two minutes.
- Add the brown sugar and allow it to melt.
- Add garlic and rest of the ingredients. Slowly bring to a boil, reduce heat and simmer for 20 minutes.
- Allow to cool. Then puree in blender until smooth. (Immersion blender may also be used.)
Note: This sauce freezes well. If frozen, thaw at room temperature and heat to a slow simmer and stir or whisk to blend ingredients again.
Directions for Dried Chiles
- Remove stems and open the chiles. Remove all of the seeds.
- Lay the chiles open on a baking sheet and toast in pre-heated 350 degree oven for 5-7 minutes.
Remove from oven and allow to cool. - Crush toasted chiles in a food processor then pulverize them in a spice or coffee mill to a fine powder.