Preparation time: 30 min.
Cooking time: 20 min.
Difficulty: Easy - for beginners
Dietary guidance: d
Thai Chili peppers, seeded
Ethiopian Black Pepper, toasted & ground
Cumin, toasted & ground
Salt & Pepper
Chinese Hot Mustard
Apple Cider Vinegar
Pickled jalapeno (+ juice)
*Invert Sugar - mix white sugar, water, and some acid (in this case, apple cider vinegar) and simmer for 20 minutes. The acid in the vinegar combined with the heat will break down the sucrose into simpler sugars (fructose and glucose); it has a syrup consistency and is about 20% sweeter than granulated sugar.
Chop chiles, onion, celery, garlic, carrot, and jalapeno. Puree in a food processor (Watch out, the chiles will sting your eyes and nose.)
Melt rendered bacon fat, add puree and cook over medium-low heat, seasoning and adding spices & herbs to taste.
De-glaze with barleywine ale & dash of peychaud bitters.
Add yellow mustard, Chinese hot mustard, and horseradish sauce to desired amount of heat, the do likewise with reserved juice from jalapenos.
Add soy sauce, Worcester sauce, and apple cider vinegar.
Add molasses and invert sugar.
Heat to boil and reduce heat, letting the sugars caramelize and darken the sauce to a deep brown.
Simmer to reduce & intensify, adjust everything to taste and desired consistency, optionally adding tomato paste to thicken.