Crispy on the outside and chocolatey fudge in the middle. I sincerely hope things work out for you as well as they did for me! My 9×13-inch pan sometimes gets a little amount of overflow, so I put a big piece of aluminum foil or a bake sheet under it. Worth the small amount of mess!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 64 |
| Yield: | 8 cups |
Ingredients
- 1 (16 ounce) can tomato sauce
- 1 large onion, chopped
- 2 habanero peppers, chopped (wear gloves)
- 8 cloves garlic, minced
- 1 bunch cilantro, chopped
- 1 (16 ounce) can tomato paste
- 1 cup ketchup
- 1 cup honey
- 1 cup brown sugar
- ¼ cup white vinegar
Instructions
- Blend tomato sauce, onion, habanero peppers, garlic, and cilantro in a blender until smooth. Add tomato paste, ketchup, honey, brown sugar, and white vinegar; blend again.
- Transfer sauce to a saucepan; cook over medium heat until thick, 30 to 35 minutes. Stir occasionally.
Reviews
This turned out pretty good. After reading the other review about it being very sweet, I decided to reduce the brown sugar by half. It was still pretty sweet. I ended up adding more vinegar to tone it down. I loved the addition of cilantro and I plan to play around with this recipe some more. Ketchup is sweet too so my first change will be to replace it with tomato sauce. My favorite bottled BBQ sauce is from Kansas City and it has a lot of celery seed in it so I’ll some of that next time as well. Overall good recipe but unless you like yours super sweet I recommend scaling back on the sugar.
This was very good on some breaded chicken. It is very sweet though. The only change I made was to replace the habenaro with jalepino, because it was all I had, and it was still very good. Almost like a tangy/spicy BBQ sauce. The cilantro gives it a nice touch because I love cilantro as well.