This is based on my Original Shawsh, a sweet, peppery & vinegary KC-style BBQ sauce, but with an extra orange and jalapeno kick.
See also my new Huskee's Mustard Shawsh.
Huskee's Orange-Jalapeno Shawsh
Chop and run the jalapeno through a food processor to pulverize it and get it to a juicy semi-coarse mush. (Wear gloves! Do not touch eyes while working with jalapenos! Wash hands after handling the jalapeno parts & removing gloves!)
Add all ingredients (*except orange juice) in medium saucepan over medium heat.
For best results, add jalapeno mash to the saucepan/pot first and heat gently for a couple minutes. Then stir in each ingredient separately beginning with vinegar and ketchup, until mixed well. Bring to simmer/very low boil. Reduce heat to maintain a simmer, stirring regularly for one hour. *After one hour, add the 1.5 Cups of orange juice. Stir well and remove from heat.
This sauce is best served warm, but cold out of the fridge is fine too based on your preference.
See also my new Huskee's Mustard Shawsh.
Huskee's Orange-Jalapeno Shawsh
- 3 C Ketchup (I use Heinz since it's a fav in my house)
- 1 C white sugar
- 1/2 C brown sugar
- 3/4 C apple cider vinegar
- *1.5 Cups good quality orange juice, pulped works great in this recipe
- 2 Tbsp molasses
- 1 Tbsp mustard (yellow ballpark style, from a bottle)
- 1 Tbsp table salt
- 1 Tbsp Worcestershire
- 1 Tbsp coarse black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 finely chopped jalapeno, no seeds
Chop and run the jalapeno through a food processor to pulverize it and get it to a juicy semi-coarse mush. (Wear gloves! Do not touch eyes while working with jalapenos! Wash hands after handling the jalapeno parts & removing gloves!)
Add all ingredients (*except orange juice) in medium saucepan over medium heat.
For best results, add jalapeno mash to the saucepan/pot first and heat gently for a couple minutes. Then stir in each ingredient separately beginning with vinegar and ketchup, until mixed well. Bring to simmer/very low boil. Reduce heat to maintain a simmer, stirring regularly for one hour. *After one hour, add the 1.5 Cups of orange juice. Stir well and remove from heat.
This sauce is best served warm, but cold out of the fridge is fine too based on your preference.
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