Lapsang Souchong Citrus Barbecue Sauce
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.1 h 2
- 1 tbsp. olive oil
- 1 1/2 c. chopped onion
- 6 jarred pear halves, drained and chopped
- salt and pepper to taste
- 2 garlic cloves, minced
- 2 c. lapsang souchong tea, brewed (steeped for 5 min., then cooled to room temp)
- 1 1/4 c. ketchup
- 1/4 c. prepared mustard
- 1/4 c. packed brown sugar
- 2 tbsp. Worcestershire sauce
- 1 tbsp. Sriracha
- 1/2 tsp. ground cinnamon
- 1 tsp. cayenne pepper
Heat olive oil in a large saucepan over medium heat. Add onion; cook 5 min. or until translucent, stirring occasionally. Add peaches, black pepper, salt, and garlic; cook 1 min., stirring frequently. Stir in tea and remaining ingredients, and bring to a boil.
Reduce heat and simmer, uncovered, 30 min. Place half of mixture in a blender or food processor. 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.