Habanero – Maple Barbecue Sauce

One of my favorite restaurants in Boston, Deep Ellum, makes these incredible Maple-Habanero barbecue chicken wings.  I have always been more of a hot wings than a barbecue wings kind of girl, but these changed my outlook.  They combined two of my favorite things, maple and spiciness.  In fact, these qualified as both hot and barbecue, incorporating the sweetness of maple.  What could be better?

I became so addicted, that I knew I had to make my own attempt at this concoction, especially after we moved from Boston to Vermont and were no longer in walking distance of Deep Ellum.  Though slightly different than Deep Ellum‘s, on the whole, I think that this barbecue sauce turned out great.  You get the sweetness of the maple first, and then the tang of the habanero with a little bit of smokiness at the end.

Habanero – Maple Barbecue Sauce for Canning

Adapted loosely from Cooks Illustrated
 
6 large onions, quartered
12 cloves garlic
5 Tablespoons olive oil
10 habanero peppers, cored and seeds removed * 
12 cups ketchup
3/4 cups cider vinegar
3/4 cups Worcestershire sauce
3/4 cups whole grain mustard
6 cups maple syrup
 
  1. In a food processor, puree onions and garlic until very smooth.
  2. In a large stock pot, heat olive oil over medium heat and add onion/garlic puree and sauté for 10 minutes.
  3. In a food processor, puree peppers until very smooth.*
  4. Add peppers to pot along with ketchup, vinegar, Worcestershire, mustard and maple syrup.  Bring to a boil.
  5. Reduce heat to medium low and simmer until flavors meld thoroughly, about 40 minutes.
  6. Using a canning funnel, ladle the puree into sterile mason jars, until the sauce reaches about a half inch from the top of the jar, wipe the rim of the jar with a clean cloth, place on a sterile lid and hand tighten.
  7. Process under 11 pounds of pressure for 15 minutes.

* Habanero peppers are especially hot, when handling them be sure to use disposible  gloves, or you will be very sorry.

Makes about 19 pints.

One off Habanero – Maple Barbecue Sauce 

Adapted loosely from Cooks Illustrated
 
1/2 large onion, quartered
1 clove garlic
1 Tablespoon olive oil
1/2 to 1 habanero pepper, cored and seeds removed *
1 cup ketchup
2 Tablespoons cider vinegar
2 Tablespoons Worcestershire sauce
2 Tablespoons grain mustard
1/2 cup maple syrup
 
  1. In a food processor, puree onions and garlic until very smooth.
  2. In a large stock pot, heat oil over medium heat and add onion/garlic puree and sauté for 5 minutes.
  3. In a food processor, puree peppers until very smooth.*
  4. Add peppers to pot along with ketchup, vinegar, Worcestershire, mustard and maple syrup.  Bring to a boil.
  5. Reduce heat to medium low and simmer until flavors meld thoroughly, about 20 minutes.

* Habanero peppers are especially hot, when handling them be sure to use disposible  gloves, or you will be very sorry.

Makes about 2 cups.

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8 thoughts on “Habanero – Maple Barbecue Sauce

      1. Yes, I’d love some. Will you be selling it at the CVU craft fair this year? I can pick some up there. I think the fair is coming up sometime this month. Thanks so much for getting back to me. You’ve made the Castle family very happy!! : )

      2. Unfortunately, I will not be at the CVU craft fair this year. I would be happy to meet you somewhere if you would like, or you are welcome to pick it up at my Mom’s house in Hinesburg or at my office in Shelburne. Let me know what might work for you!

      3. Where is your office in Shelburne? That might be the easiest place to meet. But really, I can drive to your Mom’s as well so whatever is easier for you will work for me. How much are they, and how many can I buy?

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