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From Chef Antonio Prontelli
Recipe Yields: 24 oz.
A note from chef Prontelli:
I love this sauce because it's so versatile. You can use it on ribs, chicken, pulled pork – and even salmon. I make it at home in small batches and keep it in my refrigerator all summer long so that I'm ready whenever the desire for grilling strikes. I recommend Bulleit to give the sauce depth, but any quality bourbon will do.
- 6 oz. ketchup
- 2 oz. tomato paste
- 1 oz. brown mustard
- 1 oz. molasses
- 4 oz. Bulleit bourbon
- 4 oz. light brown sugar
- 2 oz. Worcestershire sauce
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 10 garlic cloves, smashed
- 1 medium Spanish onion, roughly chopped
- 2 bay leaves, in a sachet
- 1 tablespoon dried thyme, in a sachet
- 1 tablespoon dried oregano, in a sachet
- 6 oz. sweet chili sauce
- Water (as necessary)
- Combine all ingredients in a heavy stainless steel pot and simmer for 3 hours, stirring frequently.
- Remove sachets from sauce and cool.
- Place in blender and purée until smooth.