We are always experimenting with different barbecue sauces; I think this one that Charles made is a keeper. He’s actually made it twice now. It originally was created one evening a couple of weeks ago as he went to make bbq sauce only to find I had used all of our vinegar. We had the sauce with some fantastic pork that we’d smoked earlier in the week ~ with any luck I’ll share that recipe soon too.
Honey Jalapeno BBQ Sauce
1/3 cup brown sugar
1/3 cup vinegar pickle juice from a jar of pickled jalapeno
1 Tbs granulated sugar
2 Tbs honey
1/4 tsp ground coriander
1/2 tsp crushed red pepper
1/4 tsp granulated garlic
dash Worcestershire sauce
juice of 1/2 lime
1 1/4 cup ketchup
Combine all ingredients except ketchup in sauce pan over medium heat; bring to simmer and reduce heat to low and cook for about 5 minutes for flavors to release. Add ketchup and heat through. Serve hot or cold.
This is one of my favorite summer salads. I went by the farmers market today and one of the venders had some fresh cucumbers. I couldn’t resist but make this combination. Charles loves spicy food so the jalapeno was a great touch. I don’t care to eat the jalapeno slices myself but I do enjoy the way the heat permeates through a bit and adds a nice flavor. I am sure I will post another variation or two by the time the summer is over but here is my first creation.
Cucumbers and Onions ~ Refrigerator Pickles with a twist
4 small cucumbers
1 medium onion
1 medium tomato or 4 – 5 cherry or plum tomato
1 jalapeno if desired
salt and pepper to taste
1 cup sugar
1 cup vinegar ~ cider works well; today I used rice vinegar but choose your favorite
If desired peel cucumbers. Slice cucumbers and onions; cut tomatoes into wedges and thinly slice jalapeno.
Mix sugar and vinegar and pour over cucumbers. Sprinkle salt and pepper to taste.