Buzzard's Breath Barbecue Sauce

[Dee]

 

 

2 c Chopped onions

1 c Very strong coffee

1 c Worcestershire sauce

1 c Catsup

1/2 c Cider vinegar

1/2 c Brown sugar

3 tb Chili powder

1 Pureed Habanero pepper -

-include seeds**

4 Garlic cloves, pressed

1 ts Pepper, freshly ground

 

Combine all ingredients in a sauce pan and simmer for 15 minutes. Puree in a blender or food processor.

 

Meanwhile, place 2 pint-sized jars in a large pot of boiling water. Boil for 15 minutes. Bring a small pan of water to a simmer and place two canning lids in the water; remove pan from heat.

 

With tongs remove one jar from boiling water, empty water from jar and fill with barbecue sauce. Place a canning lid on top and seal with band. Repeat with other hot jar.

 

This makes a nice gift when going to someone's house for a barbecue. It doesn't last very long!

 

** Habanero Peppers are the hottest. If you can't find them in your Mexican foods aisle at the grocery store, or you want less heat you can substitute Jalapeno Peppers.

 

 

 

 

[Homesteader]

I'll have to take your word for it since I've never smelled a buzzards breath!

 

Seriously though the recipe looks delish. Maybe I'll try it on our fresh pork chops we just got back from the processor. Yummy.