PERCY STREET BBQ SAUCE

Barbecue pros don’t usually give up the recipes for their secret rubs or signature sauces. Thankfully, Erin O’Shea of Percy Street Barbecue in Philadelphia was kind enough to break with tradition.  

“From Bon Appetit Magazine” 

Percy Street BBQ Sauce

Makes 1 quart 

3 cups apple cider vinegar

2 1/2 cups light brown sugar

1 tablespoon vegetable oil

3/4 cup thinly sliced Vidalia onion

1 cup tomato paste

1/4 cup smoked Hungarian pepper puree*

1 teaspoon garlic powder

1 teaspoon Worcestershire sauce

1 3/4 cups tomato puree (use canned whole tomatoes and puree in a blender)

3 1/2 tablespoons yellow mustard

1 tablespoon prepared horseradish 

1. In a medium sized pot, combine light brown sugar and apple cider vinegar. Bring to boil and lower heat to a simmer. Reduce liquid by approximately 1/3. Once reduced, remove the pot from the heat and set aside.

2. In another medium sized pot, heat tablespoon of vegetable oil over medium heat. Add onions and sweat until just soft; season with a pinch of salt.

Add the tomato paste and cook until the color turns slightly brown.

3. Add reduced vinegar mixture as well as smoked pepper puree, garlic powder, Worcestershire sauce, and tomato puree.

4. Bring mixture to a boil, then lower the heat to a simmer. Reduce mixture by approximately 1/4. Set aside to cool.

5. Once cool transfer mixture to a blender and puree until smooth. Strain through a fine mesh sieve. Add the mustard and the prepared horseradish and mix well. Add salt to taste. Cover; chill. Will last 2 weeks refrigerated. 

* For pepper puree, Erin uses smoked Hungarian cherry peppers. You can also substitute your favorite dried peppers. Start with 3 1/2 tablespoons dried peppers and add 1 cup very hot water. Let sit for 10 minutes. Puree in blender. Yield may vary so make sure to measure out puree before adding to the sauce.