LIP SMACKIN' GOOD FAMOUS DAVE'S BBQ SAUCE
Courtesy Backroads & Sidestreets by "Famous" Dave Anderson
2 thick strips hickory-smoked bacon
1/3 C chopped sweet onion
¼ C water
¾ C peach schnapps
½ C baking raisins
1 large jalapeño pepper, finely diced
2 large cloves garlic, minced
1/3 C aged Alessi balsamic vinegar
¼ C chopped sweet apple
¼ C frozen tangerine juice concentrate
¼ C frozen pineapple juice concentrate
3 T molasses
2 T apple cider vinegar
2 T fresh lemon juice
2 ¼ C dark corn syrup
1 (12-ounce) can tomato paste
½ C packed light brown sugar
½ C Worcestershire sauce
2 T prepared mustard
2 tsp chili powder
1 tsp Maggi Seasoning
1 tsp salt
½ tsp crushed red pepper flakes
¼ tsp coarse ground black pepper
¼ tsp cayenne
¼ C Kahlua
1 tsp liquid hickory smoke
Fry bacon in a large saucepan until crisp. Drain, reserving 1 tablespoon of the drippings. Eat the bacon!
Fry onion in the reserved drippings over medium-high heat until caramelized or dark golden brown; do not burn.
Reduce heat to medium-low.
Deglaze saucepan with the water.
Stir in peach schnapps, raisins, jalapeño and garlic.
Simmer for 10 minutes or until the mixture is of a syrupy consistency, stirring occasionally.
Remove from heat and place the mixture in a blender with the balsamic vinegar, apple, tangerine juice concentrate, pineapple juice concentrate, molasses, apple cider vinegar, lemon juice and lime juice.
Process until pureed and return to saucepan.
Add corn syrup, tomato paste, brown sugar, Worcestershire sauce, mustard, chili powder, Maggi Seasoning, salt, red pepper flakes, black pepper and cayenne and mix well.
Bring to low boil over medium heat, stirring frequently.
Reduce heat to low.
Simmer for 20 minutes, stirring occasionally.
Remove from heat.
Stir in Kahlua and liquid smoke.
Store, covered, in the refrigerator.
Yield: 4 cups