Thursday, October 30, 2014
So when it comes to dipping my nuggets or fries in a sauce, you know where I'm going with this. I don't lightly dip it in there, I make that fry or nugget dive in head first to scoop up that saucy goodness. That being said, if I've got a good, hot, crispy, lightly salted fry I can take or leave the ketchup. Normally.
But, when we're talking about whisky bbq ketchup. Yes. Whisky. BBQ. Ketchup. You saw right. That's a whole new ballgame.
I came across this recipe for the amazingness on The Minimalist Baker. I was hooked with I read the word whiskey. Folks, this isn't your average, everyday ketchup. This is an amazing, house made sauce that will having you wanting to dive head first into a vat of it.
It's thick, tangy, lightly sweet with a slight tang, and an underlying boozy flavor. Folks, this is what dreams are made of. Your fries will be lining up to take a swim in this sauce. Be prepared to be addicted!
Whiskey BBQ Ketchup
15 Oz tomato sauce
1 (5 oz) can tomato paste
2-3 Tbsp whiskey
2-3 Tbsp apple cider vinegar
1/4 Cup brown sugar
1/2 Tbsp worcestershire
1 Tsp liquid smoke
1/4 Tsp sea salt
1/4 Tsp ground black pepper
1 Tsp onion powder
1 Tsp garlic powder
Combine all ingredients in a small saucepan, stir to combine and place over medium heat. Cook the mixture until it begins to bubble, about 5 minutes. Reduce heat and continue cooking for an additional 15 minutes.
Taste the sauce, adjust seasonings, if needed. More brown sugar for sweetness, more vinegar for tang, more liquid smoke for a more smokey flavor or more whiskey for a little more boozy flavor. Once seasonings are perfect, carefully pour the sauce in a glass jar and allow to cool before placing the lid on.
Store in refrigerator until ready to use. Will keep in the refrigerator for at least 2-3 weeks.
Recipe Source: The Minimalist Baker