Thursday, October 30, 2014

Whiskey BBQ Ketchup

I am a condiment, sauce, dip and dressing lover girl.  If I'm eating chips and salsa, I don't just dip my chip in the salsa to get that tomato flavor, I dunk my chip in that chunky tomato goodness and scoop up a heaping helping of salsa and indulge.  I go through 2-3 (small restaurant size) bowls of salsa to Spencer's half of one.  If we're talking salads, I don't want enough dressing on there just to get a hint of dressing, I want a generous amount.

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.
This sauce is comprised of a few simple ingredients and is ready in under 30 minutes.  It's a combination of ingredients that are pantry staples; tomato sauce, tomato paste, liquid smoke, brown sugar and vinegar.  Oh, and of course, Whiskey.

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
Ingredients:

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

Directions:

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

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