Recipe:
- 4 cups Dr Pepper
- 1 tbsp chipotle powder
- 2 tbsp ground guajillo peppers
- You will have to buy dried peppers and grind them yourself in a coffee grinder. Remove the seeds before grinding, they don’t add flavor.
- 1 tsp molasses
- 1 packet sazon
- Choose any flavor of sazon
- 16 oz raspberry jelly/jam
- 16 oz apple jelly
Instructions:
- Put all of this into a pot and simmer until the jelly/jam is melted.
- Once the jelly is melted you need to strain any chunks out.
- Fun fact: the chunky stuff that strains out is delicious on tortilla chips.
- Once all the chunks are strained out you want to simmer this until the desired thickness is reached.
- Time will depend on the temp that you are simmering at. I like to keep mine low in case I get distracted it gives me more time.
- If you get that thick “skin” forming on the top while it simmers you can always strain this again and again if needed. I usually do this at least once. The skin won’t really change the flavor, but it might clog up your squeeze bottle when your all done.
- Speaking of squeeze bottle, the best container to put this in is a cheap squeeze bottle from the dollar store. Shaped just like those classic ketchup/mustard squeeze bottles. Get the good ones with a little top. You may or may not want to cut the tip just a little so that you can get exactly the right squeeze every time. That’s a personal preference.
NOTE: Our CodeUp BBQ sauce is named after the version number. This sauce is our 8th version. Not all of them have been winners. This one is. We don’t talk about v6. And v5 was great too!
Our CodeUp BBQ v sauce is always tomato free and paprika free. I’ve personally struggled with food restrictions for years and this is how I’ve coped, by creating my own BBQ sauce.
#tomatofreebbq
#paprikafreebbq
#bbqsauce
#bbqrecipe
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