Fear the Reaper BBQ Sauce

Fear the Reaper BBQ Sauce created by drtazbob

A slightly sweet boldly spicy BBQ

Ready In:
2hrs 10mins
Yields:
Units:

ingredients

directions

  • Puree peppers and pineapple with juice in blender until smooth.
  • Combine all ingredients in medium sized stock pot.
  • Bring to a boil, reduce heat to low and simmer for 1.5-2 hours stirring occasionaly.
  • Once sauce has reached your desired thickness transfer to hot pint or 1/2 pint jars, leaving 1/2 inch headspace, secure lids and bands, process for 20 minutes in boiling water canning bath,.
  • Remove from canner and allow to cool overnight-transfer any jars that do not seal to refrigerator-sealed jars can be stored for up to a year in a cool dry area. If you choose not to process the jars cool on counter for about an hour then transfer to fridge(use within 1 month).
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RECIPE MADE WITH LOVE BY

@drtazbob
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@drtazbob
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"A slightly sweet boldly spicy BBQ"

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  1. Jacob W.
    Does this taste like whiskey? I don’t tend to like whiskey taste can you leave it out?
  2. Scott B.
    I tweaked this just a bit, used Ghost Peppers instead of the Reapers, and substituted Apple Crown Royal for the Bourbon. This is a really tasty sauce that I will be doubling the next time I make it.
  3. Don A.
    I made this recipe with 23 reaper peppers with the ribs and seeds added. the downside is with the amount of molasses, and brown sugar, it really reduced the heat of the peppers. Next time I will use only 1/2 cup of molasses, and a 1/2 cup of brown sugar. Otherwise a nice flavoured sauce.
  4. Don A.
    have you ever made this with seeds and pepper ribs added?
  5. carlo s.
    I had to taste test a couple different burbons to find the right one. I added a bit (about a shots worth) more of the whiskey to the sauce too. Gives it a really nice complexity. This sauce is spicy and super tasty. Thanks for this great Recipie.
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