This stuff is phenomenal. It will make you barbecue a LOT more often. Like every night, because it’s good on everything. Monday night: steaks with raspberry habanero barbecue sauce, Tuesday night: chicken, Wednesday night: shrimp. Then there’s still pork, rabbit, quail, turkey, ham….fire up the grills!
Makes about 3 cups
8 cups of fresh raspberries
1 medium sweet yellow onion, diced
3 cloves of garlic, chopped
2 habanero peppers
1 cup brown sugar
1 tbs olive oil
1/3 cup apple cider vinegar
1/2 tsp dry mustard
1 tsp liquid smoke
- Heat olive oil in large walled skillet over medium high heat. When hot, add onions, toss in oil and turn heat down to medium low. Allow onions to cook until soft, stirring occasionally, about 7 minutes.
- Meanwhile, sort through raspberries making sure to remove any mushy, black or moldy berries.
- Add garlic to onions and cook for 2 more minutes. Add raspberries and brown sugar and stir to combine. Add vinegar, mustard, habanero and liquid smoke, again stirring. (NOTE: remove seeds and veins from habanero to lessen the intensity of the heat. My personal batch had one seeded and one with seeds.)
- Turn heat up to medium high and bring ingredients to a boil.
- Lower heat to medium low and simmer gently until liquid has reduced, about 45 minutes.
- Carefully move ingredients to a high powered blender and puree (add water 1 tbs at a time to thin as desired). If you don’t have a high powered blender, blend and pass through a fine sieve to remove bits and seeds.
- Try not to eat it all with a spoon.