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Lapsang Souchong Citrus Barbecue Sauce

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This spicy but sweet BBQ sauce tastes best with chicken. Marinate chicken skewers and grill, brushing more sauce on when it has finished grilling. The Lapsang Souchong tea enhances the BBQ sauce with a smoky flavor.

Prep Time: 1 hour
Serving Size: na

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped onion
6 jarred pear halves (in juice not syrup) drained and chopped
Salt and Pepper to taste
2 garlic cloves, minced
2 cups Lapsang Souchong tea (steeped for 5 minutes and then rest till room temperature)
11/4 cup ketchup
1/4 cup prepared mustard
1/4 cup packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Sriracha
1/2 teaspoon ground cinnamon
1 teaspoon cayenne pepper

Directions
Brew Tea in 2 cups of Hot Water

Heat olive oil in a large saucepan over medium heat. Add onion; cook 5 minutes or until translucent, stirring occasionally. Add peaches, black pepper, salt, and garlic; cook 1 minute, stirring frequently. Stir in tea and remaining ingredients, and bring to a boil.

Reduce heat, and simmer, uncovered, 30 minutes. Place half of mixture in a blender, leaving an opening to allow steam to escape (covering with a towel to prevent spills); Process until smooth. Pour pureed mixture into a medium bowl and repeat with remaining mixture.

The BBQ sauce can be refrigerated in an airtight container for up to 10 days