Summer BBQ sauces from Pointe Hilton Squaw Peak Resort

Spring BBQ Sauces at Hole-In-The-Wall at Pointe Hilton Squaw Peak Resort Courtesy of Executive Chef Rebecca Tillman.

Blackberry Sarsaparilla BBQ Sauce
Yield 1 pint
2 bottles Sarsaparilla (reduce down to ½ cup)
2 cups blackberries fresh
1 cup ketchup
1/4 cup honey
1/4 cup packed brown sugar
1/4 cup minced fresh ginger
Kosher Salt
Black Pepper to taste

Combine all the above ingredients into a blender or food processor and blend until it turns into a puree.
Place in heavy bottomed pan (not cast iron) and let simmer for 30mins to 1 hour.  Stirring every 10 minutes or so to prevent sticking.  
Strain the sauce to remove the seeds.

Jalapeno BBQ Sauce
Yield 1 cup

1 Tbs Olive oil
½ cup Onion, diced
½ tsp.Garlic, minced
¼ cup Pineapple Juice
¼ cup Cilantro leaves, chopped
5 each Jalapenos, de-stemmed
3 each Fresh Tomatillos, outer leaves removed
Kosher Salt to taste
Fresh ground black pepper to taste

Combine all ingredients into a blender and mix until fully blended.  
The sauce should be a bit thin.  More pineapple juice can be added if needed.  

Smoked Tomato BBQ Sauce
Yield 1 quart

4 cups ketchup
6 each Roma tomatoes (smoked) - liquid smoke can be added if a smoker is not available.  
1/2 cup cider vinegar
2 tsp vegetable oil
1/2 cup blackstrap molasses
1/2 cup honey
2 tablespoons Worcestershire sauce
1 tablespoon black pepper
2 teaspoons salt
2 teaspoons onion fresh, chopped
1 teaspoon garlic cloves, chopped
1 teaspoon (or to taste) cayenne pepper
Salt and pepper to taste

Hot smoked the tomatoes for about 20-30 minutes.
In a Heavy Bottomed pan, not cast iron, sauté the onions, tomatoes and garlic in the vegetable oil.
Cook for about 2-3 minutes, then add the remaining ingredients and simmer for 1-2 hours on low heat.  
Season and let cool.

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