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Uncle Shel Badlands Bushwaker Sauce

Uncle Shel Badlands Bushwaker Sauce recipe image
This robust "Badlands Bushwaker" sauce delivers a perfect balance of sweet, tangy, and fiery heat. The foundation is built on a rich tomato base sweetened with brown sugar and cider vinegar, then elevated with a splash of bourbon and fresh lemon juice. The star of the show is a custom spice blend featuring toasted whole spices, dried chilies, and a unique orange-habanero-chipotle infused oil. This sauce offers a deep, smoky flavor profile with a noticeable but manageable kick, making it ideal for brushing onto grilled meats in the final minutes of cooking or serving as a bold table condiment. The slow simmering process allows the flavors to meld into a cohesive, glossy sauce that adds character to any barbecue spread.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1.8
Dietary: Vegan
Description
This robust "Badlands Bushwaker" sauce delivers a perfect balance of sweet, tangy, and fiery heat. The foundation is built on a rich tomato base sweetened with brown sugar and cider vinegar, then elevated with a splash of bourbon and fresh lemon juice. The star of the show is a custom spice blend featuring toasted whole spices, dried chilies, and a unique orange-habanero-chipotle infused oil. This sauce offers a deep, smoky flavor profile with a noticeable but manageable kick, making it ideal for brushing onto grilled meats in the final minutes of cooking or serving as a bold table condiment.
Ingredients
  • 1 tablespoon Orange-habanero-chipotle oil
  • 0.5 cup Onion, chopped
  • 0.5 teaspoon Garlic, minced
  • 32 oz Tomato Sauce
  • 1 cup Lightly packed brown sugar
  • 0.25 cup Cider vinegar
  • 1 tablespoon Cider vinegar
  • 0.25 cup Wrights Liquid smoke
  • 2 teaspoon Honey
  • 3 tablespoon Jack Daniels or other bourbon
  • 2 teaspoon Juice of lemon or lime
  • 1 teaspoon Whole white peppercorns
  • 1 teaspoon Whole black peppercorns
  • 1 teaspoon Whole coriander seeds
  • 0.5 teaspoon Whole cumin seed
  • 0.13 teaspoon Whole fennel seed
  • 4 small Dried chipotles
  • 1 whole Ancho chili, stemmed but with seeds
  • 20 pods Chilpectin or wild piquin Pods
  • 1 clove Garlic
  • 0.25 teaspoon Dried habanero, ground
  • 2 teaspoon Hot or sweet hungarian Paprika
  • 0.5 teaspoon Cayenne
Directions
  1. 1
    Heat the orange-habanero-chipotle oil in a large saucepan over medium-high heat.
  2. 2
    Add the chopped onion and saut&# 195;© until translucent.
  3. 3
    Add the minced garlic and reduce heat to medium, cooking for 1-2 minutes until fragrant.
  4. 4
    Stir in the tomato sauce and mix well to combine with the onion and garlic.
  5. 5
    Add the brown sugar, cider vinegar (both amounts), liquid smoke, honey, and lemon/lime juice one at a time, stirring after each addition until dissolved.
  6. 6
    In a spice grinder, combine the white peppercorns, black peppercorns, coriander seeds, cumin seeds, fennel seeds, dried chipotles, ancho chili, piquin pods, and whole garlic clove.
  7. 7
    Grind the spices until you achieve a medium-fine, somewhat grainy texture.
  8. 8
    Transfer the ground spice mix to a small bowl and stir in the ground habanero and paprika.
  9. 9
    Gradually add the spice mixture to the sauce, one teaspoon at a time, stirring well and tasting until you reach your desired heat and flavor level.
  10. 10
    Stir in the cayenne pepper (if using) and mix thoroughly.
  11. 11
    Pour in the bourbon and stir well.
  12. 12
    Simmer the sauce on low heat for 5 minutes, stirring occasionally, to allow flavors to meld.
  13. 13
    Remove from heat and let the sauce steep for at least 30 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1.8kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.4g1%
Dietary Fiber 0.1g1%
Sugars 0.3g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Orange-Habanero-Chipotle Oil Preparation:** To make the infused oil, combine 3-4 dried chipotle peppers, 1 dried habanero, and 2-3 tablespoons minced dried orange peel with 2 cups of canola oil in a clean glass jar with a non-reactive lid. Let sit in a cool, dark place for 2-3 days, shaking 2-3 times daily. Filter through a paper coffee filter into a clean jar. Store in the fridge for up to 6 months.

**Usage:** This is primarily a table sauce or a finishing glaze. If using as a glaze, brush lightly onto meat or chicken about 15 minutes before removing from the grill to prevent burning.

**Storage:** Store leftover sauce in an airtight container in the refrigerator for up to 1 week.

**Heat Level:** The heat can be adjusted by varying the amount of spice blend added. Start with less if you prefer a milder sauce.

Keywords: bbq sauce, barbecue, chipotle, habanero, smoky, spicy, bourbon, tomato sauce, grilling, condiment, orange, smoke, heat, blending
Read it online: https://www.chefs-mate.com/recipe/uncle-shel-badlands-bushwaker-sauce/