Important to let cool. Flavors will meld. I used a Serrano pepper, but once cooled, the heat was quite mild. I would consider adding another/more seeds. I doubled. It gave me enough sauce for about6 pounds of chicken, and four full racks of beef ribs.
- 2 Pounds Plum
- 8 Ounces Chopped Onion
- 1-2 Ounce Halved Jalapeno (or Serrano)
- 2 Ounces garlic
- 1 Tablespoon Chopped Ginger
- 1 Cup Brown Sugar
- 1/2 Cup Cider Vinegar
- 1/4 Cup Quality Bourbon
- 1/4 Cup Local Honey
- 1/4 Cup Ketchup
- 2 Tablespoons Molasses
- 1 Tablespoon Worchestershire Sauce
- 1 Tablespoon Dijon Mustard, smooth or whole grain
- 1 Teaspoon Kosher Salt
Combine all ingredients in a large pot. My enamel dutch oven was deep enough to catch the lava-like sputters and the wide mouth ensured fast evaporation, great for thickening the sauce.
Bring to a boil and reduce to a simmer. When the fruit seems soft enough to mash, about 10 minutes of simmering, use an immersion blender to puree. If you don't have a hand blender, get aggressive with your potato masher.
Let simmer for 30 minutes, stirring occassionally to avoid scorching. Take a spoonful of sauce and let it cool on a plate. Taste it. How do you feel about it? If the flavors seem a bit off, play a bit with additional amounts of the ingredient list. If it's too runny, keep simmering; too thick, add some bourbon, stock or water. Keep in mind, the sauce will thicken as it cools.
Note: If you only used a masher before, now is the time to take the sauce to your blender or food processor. Fruit sauces are always going to be thicker, so I like a good puree on it. it gets as smooth as possible without straining the sauce.
Once you're happy with the flavor and consistency? Chill out. Let the sauce cool for 10 minutes, and bottle or jar it in the containers of choice. Let the containers cool completely and refrigerate.