To claim that my Pops makes the best BBQ sauce in the world is a stretch. Let’s face it- I’m a broccoli-nibbling-blonde from California, not a pig-roasting-grill-master from Texas. I can’t really make that conjecture. But I will say that the guy (my Daddy) knows his BBQ, and I have never, ever questioned that.
When I asked for the recipe, it was the age-old “oh you know, pinch of this, pinch of that” reply. Well, I wrote down my “pinches” so you would know how to recreate this saucy masterpiece. And, plot twist: I threw in fresh cherries and habanero pepper. Awwww yeaaaaa.
What’s a gal like me put this sauce on? EVERYTHING. I love it on tempeh, I love it on grilled veggies, hell, I eat it with a spoon.
Oh, and duh. Veggie burgers smothered in mustard and dripping with yolk.
Cherry Habanero BBQ Sauce
Makes ~1 cup of BBQ sauce
- 3/4 cup organic ketchup
- 1/2 cup pitted fresh cherries
- 1/4 habanero pepper
- 3/4 teaspoon apple cider vinegar
- 3 teaspoons molasses
- 2 tablespoons liquid smoke
- 1/4 teaspoon brown sugar
- 1/8 teaspoon paprika
- 1/8 teaspoon salt
- 1/2 teaspoon black pepper
- Combine all ingredients in a blender and blend until smooth.
- In a small saucepan over low heat, warm the mixture until heated and melty throughout (usually 5-7 minutes). Don’t let it bubble or boil– you want it to thicken a bit but not to get syrupy.
- Taste it! —Add more sugar if it needs to be more sweetness. Add more paprika, salt, and pepper if it needs more zest. The sauce will stay good in the fridge for 2 weeks in a glass jar with a tight-ass lide.