Ingredients
5½ oz yellow onions, thinly sliced
2 oz bacon, chopped and cooked crisp
2 garlic cloves, minced
2¼ cups corn syrup, or glucose
1 cup tomato paste
¾ cup peach schnapps
½ cup raisins
½ cup pineapple juice
½ cup Worcestershire sauce
¼ cup water
¼ cup balsamic vinegar
¼ cup apple, of your choice, chopped
¼ cup coffee liqueur, preferably Kahlua
4 tbsp lemon juice
3 tbsp. molasses
2 tbsp pickled jalapeno, minced
2 tbsp apple cider vinegar
2 tbsp yellow mustard, prepared
1½ tbsp olive oil
2 tsp chili powder
1 tsp chicken consomme powder
1 tsp liquid smoke
¼ tsp ground black pepper
Preparation
Heat up your oil in a skillet over low heat then add the onions. Saute for roughly 10 to 15 minutes until deeply caramelized. Adjust your heat as necessary.
Into the same skillet, add the garlic, schnapps, raisins, water, and jalapeno. Simmer for 12 minutes or until the mixture thickens.
In a blender, pour the onion mixture and add the pineapple juice, balsamic vinegar, apple, lemon juice, molasses, and apple cider vinegar. Puree until smooth.
Pour back into the pan and add the remaining ingredients, except liquid smoke and Kahlua.
Simmer for 20 minutes, stirring frequently.
Add the liquid smoke and Kahlua then mix well.
Your barbeque sauce is now ready for use!
