Soups & Sauces › BBQ Sauce

Makes About 2 Quarts

• 2" wide piece of slab bacon cut into 1” cubes
• 2 onions, roughly chopped
• 1 fresh poblano pepper, seeded & chopped
• 1 green bell pepper, seeded & chopped
• 2 jalapeno peppers, seeded & chopped
• 3 apples, cored & chopped
• 4 cups ketchup
• 2 cups apple juice
• 2 cups cider vinegar
• 1 cups white vinegar
• 2 cups brown sugar
• ½ cupsWorcestershire sauce
• 1 cups yellow mustard, ground
• 5 cloves garlic, chopped
• 1 bottle beer
• 1 bottle soda
• ½ cup Formaggio Kitchen BBQ Rub
• 1 chipotle pepper in adobo sauce (plus a bit of the adobo sauce)
• 1 cups Day Old Corn Bread (optional)
• drippings from meat or leftover trimmings (optional)

1. Render bacon in a stockpot over medium high heat.  Add peppers and onions and a bit of water to deglaze the pan.  Cook until the peppers begin to breakdown and the onions become translucent
2. Add remaining ingredients and stir frequently as it comes to a rolling boil (turn up heat if necessary, but make sure the bottom doesn’t scorch).  Cook at a rolling boil for an hour.  Remove from stove and let it cool a bit.  Blend the mixture with a stick blender or in a regular blender until smooth.  Return the blended mixture to the stove and simmer for ½ hour.  Stir in any drippings or trimmings if you have them