Cherry Bomb Barbecue Sauce

    Average Member Rating

    forkforkforkforkfork (0 / 5)

    0 5 0
    Rate this recipe

    fork fork fork fork fork

    0 People rated this recipe

    Related Recipes:
    • Sriracha Tahini Sauce

    • Academy Cocktail

    • Roasted Carrots with Almonds and Olives

    • My Mother’s Marinara Sauce

    • Tossed Salad with Mango, Roasted Coconut and Lime Vinaigrette


    • 1 yellow onion, chopped fine
    • 2 tablespoons vegetable oil
    • 1 can cherry juice concentrate
    • 1 cup red wine vinegar
    • 3 chipotle peppers, stems removed
    • 4 packages dried sour cherries
    • 8 cloves garlic, chopped fine
    • 1 tablespoon paprika
    • 6 to 8 pickled cherry peppers, stems removed
    • 2 tablespoons tomato paste
    • 1 cup sour cherry preserves
    • One 12-ounce jar roasted red peppers, with liquid
    • 2 tablespoons rye or bourbon whisky
    • 2 tablespoons sugar (or more)
    • Salt to taste


    Step 1

    In a heavy saucepan, saute onion in oil until caramelized. Add cherry juice, vinegar, chipotle peppers two packages of dried cherries, garlic, paprika and pickled cherry peppers. Bring to a boil. Reduce heat and let simmer until chipotle peppers are completely softened, at least 30 minutes.

    Step 2

    Remove from heat and let cool. In a food processor, puree this mixture together with the remaining two packages of dried cherries, the tomato paste, roasted red peppers and cherry preserves until smooth.

    Step 3

    Push puree through a fine mesh strainer into a saucepan. Add sugar and salt to taste. Add whiskey. Return to stove and bring back to a boil. Reduce heat and let simmer for another 20 minutes or so. Adjust salt and sugar.

    Leave a Reply

    Your email address will not be published. Required fields are marked *