Recipe courtesy of Cochon Restaurant, New Orleans, LA
SMakes about 2 cups
Note: This BBQ sauce is very spicy. We make it particularly for our ribs. It is fairly thin compared to store bought sauce and is applied in as a light coating.
Sweat the onions and garlic until translucent then add the remaining ingredients.
Bring to a boil and simmer until reduced by about a third.
It may then be buzzed with a hand blender for a smoother consistency.
Cool and store in the refrigerator for up to 2 weeks.