<H1>Cherry Bomb Barbecue Sauce -- Rustlin' Rob's Texas Gourmet Foods Shopping Cart</H1> <B>$0.00</B> <P> Cherry Bomb Barbecue Sauce :<BR>1 yellow onion, chopped fine <BR>2 Tablespoons vegetable oil <BR>1 can cherry juice concentrate <BR>1 cup red wine vinegar <BR>3 chipotle peppers, stems removed <BR>4 packages dried sour cherries <BR>8 cloves garlic, chopped fine <BR>1 Tablespoon paprika <BR>6 to 8 pickled cherry peppers, stems removed <BR>2 Tablespoons tomato paste <BR>1 cup cherry preserves <BR>1 (12 ounce) jar roasted red peppers, with liquid <BR>2 Tablespoons rye or bourbon whisky <BR>2 Tablespoons sugar (or more) <BR>Salt to taste <BR><BR><BR>In a heavy saucepan, saute onion in oil until caramelized. Add cherry juice, vinegar, chipotle peppers two packages of dried cherries, garlic, paprika and pickled cherry peppers. Bring to a boil. Reduce heat and let simmer until chipotle peppers are completely softened, at least 30 minutes. <BR>Remove from heat and let cool. In a food processor, puree this mixture together with the remaining two packages of dried cherries, the tomato paste, roasted red peppers and cherry preserves until smooth. <BR><BR>Push puree through a fine mesh strainer into a saucepan. Add sugar and salt to taste. Add whisky. Return to stove and bring back to a boil. Reduce heat and let simmer for another 20 minutes or so. 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