Bastey Boys Barbecue Sauce

From Yankee Magazine

Sauces, Salad Dressings Recipes

• 3 red peppers
• 3 poblano peppers
• 2 jalapeno peppers
• 2 chipotle peppers, soaked
• 1 to 3 Scotch bonnet peppers (if you like it hot)
• 2 heads garlic
• 2 Vidalia onions
• 1 large can (6 pounds, 7 ounces) tomato sauce
• 2 bay leaves
• 16 fluid ounces Worcestershire sauce
• 1 cup A1 Sauce
• 2 cups maple syrup
• 1 bottle (17 fluid ounces) balsamic vinegar
• 1-1/4 cups packed brown sugar
• 1/2 cup molasses
• 1/2 cup corn syrup
• 1 cup honey
• 1/2 cup Grey Poupon mustard
• 1 cup apple cider
• 3 cups apple cider vinegar
• 1/2 cup sourmash
• 1/4 cup Kahlua
• 12 tablespoons Bastey Boys Rib Rub
• 4 tablespoons kosher salt
• 2 tablespoons black pepper
• juice of 1 lemon
• juice of 1 orange
• 1 stick of butter

Roast, peel, and seed all the peppers. Peel and roast onions; roast garlic. Coarsely chop peppers, onions, and garlic. Saute 5 minutes in butter. Add whiskey and saute 10 minutes, or until soft. Add Kahlua. Run everything through food processor until smooth. Return to pot; add all other ingredients and simmer 1 hour. Remove bay leaves. Cool; store in an airtight container, refrigerating between uses.

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