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.
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
- 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.