BBQ sauce with pineapple and whiskey

Ingredients for 1 servings:

• 70 g ketchup
• 60 g pineapple, fresh or frozen
• 10 g tomato paste
• 50 ml water
• 3 cl bourbon whiskey
• 15 ml apple cider vinegar
• 10 ml lime juice
• 1 tsp soy sauce
• ½ tsp Worcestershire sauce
• 20 g raw cane sugar
• 10 g coconut blossom sugar
• ½ tbsp molasses-based nutritional yeast
• 2 tsp desiccated coconut
• 1 tsp mustard seeds, yellow
• 1 tsp garlic powder
• 1 tsp onion powder
• ¼ tsp mint, dried
• ⅛ tsp smoked salt, e.g. B. Aldenwood Smoked Salt
• ⅛ tsp black pepper
• 1 pinch(s) of cayenne pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

Dry roast the mustard seeds and desiccated coconut in a non-stick pan over medium heat for about 4 minutes until the desiccated coconut begins to brown and the mustard seeds develop a slightly nutty aroma. Place the pineapple chunks in a tall, narrow bowl with the water, apple cider vinegar, soy sauce, and Worcestershire sauce. Add the whiskey, reserving a small amount for flavoring later. Add the toasted mustard seeds and desiccated coconut and blend everything with a hand blender until smooth. Add the raw cane sugar, coconut blossom sugar, nutritional yeast, garlic powder, onion powder, and cayenne pepper to the bowl and briefly blend the dry ingredients again. Combine the ketchup, tomato paste, and mixed seasoning sauce in a saucepan and stir with a whisk. Bring everything to a boil, then simmer uncovered over low heat for about 30 minutes to allow all the flavors to blend, the sugar to caramelize, and the sauce to thicken slightly. Stir occasionally to prevent sticking. Once the sauce has thickened, remove the pot from the heat. Stir in the fresh lime juice and mint. Flavor with the remaining whiskey. Season to taste with black pepper and smoked salt. To infuse further, it’s best to refrigerate overnight. Store in sterile screw-top jars, the sauce will keep for at least a week in the refrigerator. Tips: If you have fresh pineapple juice, use that instead of water and a little less sugar. The coconut blossom sugar adds a slightly bitter caramel note alongside the moderate sweetness. If you don’t have any, use a little less raw cane sugar than the amount specified for coconut blossom sugar. I used Aldenwood Smoked Salt in the recipe. This has a strong smoky note of red alder wood. Other smoked salts may be weaker. For more smoky flavor in the sauce, don’t add more salt; instead, opt for liquid smoke or, alternatively, use less soy sauce so the sauce doesn’t end up too salty. If you like it spicier, add black pepper or cayenne pepper at the end. The spice will develop as it sits in the refrigerator. One serving yields about 200 g of finished sauce.