Benito’s Spicy Barbecue Sauce

Naranja based barbecue sauce  

I like to make my own barbecue sauce using the following mixture:

  • 1 cup ketchup
  • 1/4 cup chicken broth
  • 2 tbspn organic paprika
  • 1/3 cup vinegar
  • 1/3 cup brown sugar
  • 3 tbspn olive oil
  • 2 cloves garlic finely chopped
  • 1 tspn dried crushed habaneros (use cayennes for a tamer sauce)
  • 1 tbspn honey
  • 2 tspn chili powder
  • 1/4 tspn cinnamon
  • 2 tbspn Benito’s Original Naranja

Finely chop, mince, or mash the garlic and saute’ in olive oil in a medium sized pan (on low/medum heat) for about 3 minutes. Add other ingredients. Let the mixture mellow out for about twenty minutes on low/ medium heat. Add the Naranja last and stir repeatedly for a nice blend.  Now you have your sauce, so just use a nice BBQ Brush to apply to meats before, during and after cooking. 

Mario Fatali’s (Yellow Scotch Bonnet Type)

A yellow habanero type. Looks almost like a cross between a habanero and a jolokia. These peppers truly are lethal. The heat is immediate, unbearable, and long lasting. We will continue to grow these bad boys in years to come. Let it be known that these guys are best used in their fresh form. Drying them is tricky because they are prone to dry rot.