I followed this recipe, only I used the spicy carrots from a can of pickled jalapenos instead of the chipotle powder. (I actually have chipotles in the cupboard, but since I already have a jar of jalapenos open I want to use them first.) Oh, and I used a whiskey I have on hand instead of Jack Daniels. I added 1/4 tsp. guar gum (sprinkled onto the hot barbecue sauce through a strainer) after the sauce simmered for an hour but didn’t get particularly thick. It’s delicious.

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