Friday, May 09, 2014

Kelly's original Oklahoma barbeque sauce

When I first came to Sweden 30 years ago there were many foods that we not available here.  One of them was good barbeque sauce.  So I did my homework and came up with my own recipes for some of the things I missed most.  Today there are many good barbeque sauces on the grocery store shelves here in Sweden but if you want to try something really special you can give this a shot.  This might even be a little treat for my friends back home in the USA.

1 liter (about 32 oz) Heinz ketchup

1 large onion

2-3 cloves of garlic

1 package of bacon (about 8 strips). Exchange the bacon fat with a vegetable bouillon cube or 2-3 tablespoons of fond if you don’t want the bacon fat.

The juice of one lemon
250-300 grams (about 1.25 cups) of butter
3 tablespoons of Worcestershire sauce
6 dl water (3 cups)
½ teaspoon salt
½ teaspoon cayenne pepper
3-4 tablespoons of brown sugar or dark syrup
1 tablespoon of mustard
1-2 habanera peppers (Use a milder pepper If you don’t like it hot or skip this ingredient completely if you like it very mild)

Fry up the package of bacon, remove the bacon and save the grease.
Finely chop the onion, garlic and peppers. I like to use a hand blender or food processer for this to get all the ingredients almost pureed. 
My original recipe used only the fat from the bacon but for an even more robust sauce you can add the bacon into the food processer with the onion and puree it too but this otherwise only use the fat.
Put all the ingredients in a large pot (3 liters or larger) and mix well. Cook the ingredients on medium heat without a lid for 20 minutes then reduce the heat and let simmer for another hour.