This might just be our new fave sauce for all things grilled (or sautéed – I added a dab to ham steaks last night, and, topped with chive cream? Tasty!) Based on my own Terryaki Sauce, but with extra pineapple and a few – mebbe surprising – other additions, we’ve enjoyed this sauce on chicken, salmon, pork chops, the aforementioned ham steaks (details to come), and all was pretty darned terrific, if I do say so myself.
Note: my Terryaki Sauce is a might bit, ermmm…
Zippy! Yeh, that’s what I’d call it – no doubt it’s the Szechuan peppercorns – so if you use a bottled jar from the market, you may not need to bother with the later addition of ketchup and water.
Oh, and do not forget the bourbon! I used Red Stag Honey Tea because that’s what we had rattling around the liquor cabinet, but a quick search on da Google shows a lot of different options, so go with your own fave or, better yet, set up a tasting to choose your fave.
•2 cups Terryaki sauce
•1/2 cup brown sugar
•1/2 cup white sugar
•1 tbsp Lyle’s Golden Syrup – or corn syrup
•1-1/2 cup Steak and Chop Sauce – or ketchup
•1 cup French dressing – you can use Catalina
•3/4 cup honey bourbon
•1/2 cup crushed pineapple
•2 tbsp Sherry Peppers Sauce*
•1/2 tsp Cayenne
•1/2 tsp Aleppo pepper
*No Sherry Peppers Sauce? No problem! Simply substitute two tablespoons of decent sherry (none of that “cooking” stuff), and your fave hot sauce, to taste.
Stir all of the ingredients together in a large pot until blended, then bring to a boil, lower the heat, and simmer for 30 minutes – stirring often.
Note: just as with my original Barbecue Sauce, you can do this in a slow cooker, but will obviously have to adjust the cooking times – I use four hours on high, followed by two hours on low to get the sauce consistency I like.
Take a taste.
NICE, but still a bit edgy, those Szechuan peppercorns pack some heat, so…
I then added 1-1/2 cup ketchup and 1/2 cup of water, and simmered for another 30 minutes.
Take another taste.
This is it!
A bit of a kick, but nicely, I think balanced between bourbon and sweet and spice.
Transfer the sauce into prepared caning jars and process in a boiling water bath for 15 minutes.
I got nine half pints.