Beyond the Page: Latin BBQ Sauce Fusion | Cooking with Alex

Latin BBQ Sauce Fusion (w/ bonus pickled Mexican chilies)

------- Ingredients:

• 32oz Ketchup
• 1 Cup Cider Vinegar
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Worcestershire Sauce
• 2 Tablespoons Agave Syrup
• 8 Cloves Garlic
• 1 mound/ball Piloncillo
• 4 Dehydrated Arbol Chilies
• 4 Dehydrated Guajillo Chilies
• 1 Teaspoon Fresh Ground Black Pepper
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Mexican Oregano

------- Directions:

• In a pot, bring the cider vinegar to a simmer. Cut and stir in the piloncillo. Cut the garlic cloves into thirds and add to the mixture along with the dehydrated chili peppers. Allow the peppers to soften in the simmering vinegar mixture (about 15 minutes).

• Once softened, strain the vinegar to separate the chilies, garlic, and seeds, and save the vinegar. Move the chilies and garlic contents to a small container and then fill the container with 50% of the cider vinegar (from the pot) and 50% water. Seal and keep refrigerated to use as pickled chilies to spice up future dishes or to give the upcoming pork dish or the sauce a boost.

• Put the strained vinegar back into the pot (between half and all of the vinegar, depending on your desired sauce acidity). Bring back to a simmer and stir in the soy sauce, Worcestershire sauce, and agave syrup along with the salt, pepper, and Mexican oregano. Once well combined at a simmer, whisk in the ketchup until the sauce reaches the desired consistency and balance. Season with additional salt if necessary and allow the sauce to simmer on medium-low for 30 minutes, stirring occasionally.

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00:00 Introduction
04:37 Making the Sauce
37:48 Final Thoughts

#cooking #recipe #botl #bbqsauce #latinfusion #homemade #mexicanfood #foodie #dinner #tasty #food #cookingathome #cookingvlog #cigareducation #cigarpage