Recipe by Michael Page – Owner at Heavenly Hell Hot Sauces
Heavenly Hell Hot Sauces is a multi award-winning family-owned business, based in Currumbin Waters. All of its sauces are preservative and additive free, ranging from mild to extreme. In 2016, its Scorched Earth Barbecue – Coffee, Chocolate & Habanero BBQ Sauce took out third place at the World Hot Sauce Awards in America.
There are so many different types of barbecue sauces. Depending on what you like there’s Kansas-style, Texas-style, Alabama-style – all great barbecue sauces, but most people stick to Kansas-style which is a one of the thicker barbecue sauces. I like Kansas-style because it’s a crowd pleaser and goes with everything without overpowering the meat it’s paired with. Here’s how it’s made.
- 2 cups Heavenly Hell Hot Sauces’ Dracula’s Dreams “Tomato, Maple & Chipotle Ketchup”
- 1 cup brown sugar
- 1/2 cup Blend smoked honey
- 1/2 cup apple cider vinegar
- 1/2 cup American mustard
- 1/2 cup smoked meat drippings
- 1/3 cup Worcestershire sauce
- 1/3 cup A1 meat sauce
- 1/4 cup pickle juice
- 1/4 cup molasses
- 1 tbsp ancho chilli powder
- 2 tsp paprika
- 2 tsp ground black pepper
- 2 tsp pink Himalayan salt
- 1 tsp chipotle powder
- 1/2 tsp dried oregano, crumbled
- Splash of good quality olive oil
- 1/2 cup onion, finely chopped
- 1/4 cup green capsicum, finely chopped
- 5 cloves of garlic, micro grated
- 1/2 tbsp Jalapeño, finely chopped
- 1/2 cup smoked brisket or pork, roughly chopped (optional)
- 1/4 cup Picklehead Pickles, finely diced
- 1/4 cup walnuts, roughly chopped
In a large pot, mix the first seventeen ingredients.
Over medium heat, heat the oil in a sauce pan. Add onions, capsicum and Jalapeño and sauté until translucent. Add the garlic and cook for another minute. Add to wet ingredients and mix well.
Simmer for 10-15 minutes, or until sauce reaches the desired consistency.
Take off the heat and add the smoked meat, pickles and walnuts.