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- Hey, y'all, it's Jamie Deen,
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and I'm back here in Mama's kitchen.
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That only means one thing.
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What does it mean? Simple recipes for y'all.
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It's summertime. It's hot as the hinges.
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I'm not going to tell you how hot
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my teenager tells me it is.
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It's inappropriate unless you're a teenager.
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It's boiling hot, but who cares? We're still outside.
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It's summertime and we need barbecue sauce
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so we're making a barbecue sauce today.
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Now y'all already know the Deen Brothers
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makes the two best barbecue sauces in the entire world.
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You can find those in any of my mama's restaurants,
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but if you can't get into Mama's restaurant
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and you wanted to make some barbecue sauce at the house,
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this is delicious, and it's a tropical twist.
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We're gonna be using fresh fruit juices
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in this barbecue sauce.
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I love making barbecue sauces.
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You can make 'em, oh, you can make 'em so thin
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or you can make 'em thick.
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You can make 'em light, you can make 'em dark,
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and you can make 'em mustard.
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It's a lot like salsas.
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You can do salsa a lot of different ways,
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but boy, howdy, do I love a good pineapple salsa.
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Sometimes a little bit of citrus
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in a flavor that we're used to will really jump it up
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and surprise you, so let's get started.
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Got a little food processor.
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Y'all don't see me work with these machines very much.
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I'm gonna blend together our onion.
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We got some green onions
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and I've got a seeded jalapeno here.
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Not everybody has peeps and can eat the jalapeno seeds.
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And then we've got some ginger.
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Ginger, jalapenos, and green onions.
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- [Theresa] And some oil.
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(food processor whirring)
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And then into this, we're gonna add...
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How much of this oil did we say, Teresa?
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- [Theresa] Two tablespoons.
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Don't pour your ingredients over your container
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unless you're a professional like me.
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Now we're gonna have a paste.
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(food processor whirring)
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Okey-doke. Now we've got our paste going here.
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And now into our pot,
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we're gonna combine all these ingredients
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beginning with our jalapeno, green pepper, ginger.
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Like the way it's starting already. It smells fantastic.
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And so we're making tropical,
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so we're gonna add some juices.
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We've got pineapple, we have mango.
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We have apple cider vinegar.
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We've got some black pepper, got our salt.
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We have ground mustard and ketchup.
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Normally, if I'm making a barbecue sauce,
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got some brown sugar that goes in there,
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but we're using molasses today,
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which is a great sweetener.
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I've got a half a cup of fresh molasses.
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Fresh molasses as opposed to, I don't know,
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jarred and put in the grocery store
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like exactly the one that I just made.
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Okay, boy, that's a lot of ingredients.
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I think we got 'em all.
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Here, while I'm stirring that,
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I read through the list 'cause Teresa knows
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my memory's about as long as my pants,
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which are always shorts.
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We got our green onions roughly chopped,
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our jalapenos seeded and chopped,
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our vegetable oil all ground together with our ginger,
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ketchup, mango, pineapple, apple cider vinegar,
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molasses, some salt, powdered mustard, and black pepper.
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Oh, I can't wait to try this.
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But we're gonna have to wait, y'all,
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'cause this is gonna cook.
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We're gonna cook this together
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maybe about 10 minutes.
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Oh, and you know what helps? Some heat.
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Boy, that's gonna help us a lot.
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So what y'all want to talk about?
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We got 10 minutes and I just turned the thing on
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so I'd say probably 17 minutes until this is done.
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Or we could take a break and when you come back,
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I'll have it all ready, okay?
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Mm-hmm! I wish y'all could smell it.
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We've been cooking this down for about 10 minutes.
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I'm gonna turn this off and let's give it a test drive.
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I got a little piece of bread here.
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That's delicious. That is delicious.
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I don't want to say I'm surprised
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because it's my mama's recipe,
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but I thought I had the barbecue market cornered.
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Now what you could do, cool this down completely.
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Put it in an airtight container,
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like if you've run out of pickles or something,
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clean it, put this in there.
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You can keep this in your refrigerator for up to one month.
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With this tropical flavor
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and then it's got the smoky background
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of a traditional barbecue sauce,
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I'm putting this all over ribs and chicken.
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I'm chopping barbecue.
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I'm eating barbecue tropical sandwiches. Mm, this is-
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- [Theresa] Seafood would be awesome.
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- If you want to put this on your seafood
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and you see food, put it on there.
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This is some good sauce.
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And I tried to be a good son. Look at that.
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Two things together. I appreciate it, y'all.
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Until next time, I don't know. Thanks for coming.
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I'll see you around the kitchen. Thank you.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
