Ingredients
-
3/4 C. Hot Pepper Jam/Jelly (we used Johnson Berry Farm Habanero Jam)
-
3/4 C. Ketchup
-
1/4 C. Distilled White Vinegar
-
1 Tbsp. Deli mustard or yellow mustard
-
2 Tbsp. Worcestershire sauce
-
1 Tbsp. Original HP Sauce
-
2 Garlic cloves- Medium size, peeled, trimmed, and minced
-
1/4 C. Raw Honey ( add more if you want your BBQ sauce to be less spicy)
Directions
Add all of the ingredients to a medium sized saucepan and bring to a simmer over medium -low heat. Once it begins to boil, reduce heat to a low to a simmer, stirring often to avoid burning until the jam has fully dissolved.
Taste test your sauce, if it is too spicy you can add a bit more honey and ketchup and simmer a few more minutes or if it is perfect for your taste, remove from heat and let cool.
Store in an airtight container or mason jar until use.
Recipe Note
The heat of this sauce will burn off when cooking a bit, so if you like it HOT, brush your cooked meat with a bit of leftover sauce after removing from the grill.
This sauce is great for chicken breasts, chicken thighs or drums, ribs, or burgers- beef, turkey or veggie, or go totallyVEG. and use it for Portobello mushrooms, YUMM!
