barbecue sauce

although it is sunday i went down to the kitchen to make a batch of barbecue sauce and to make my brunch. as you can see on the recipe i have made this sauce many times and have modified the recipe many times as well. this recipe started as a moosh of two recipes i used decades ago and hot peppers a friend from arizona had sent to me. i discovered "chilly chiles", a canadian source for dried chili peppers, a few years ago and added quite a few new chili peppers to my stash and my recipes. as you can see to the right there are a number of different chili peppers used to make this sauce. you can click on the recipe to enlarge it so you can see the names of the chili peppers. the peppers are rehydrated in a mixture of red wine vinegar, lime juice and the vinegar from pickled ginger.
the garlic, jalapenos, pickled ginger and demerara are whizzed in a food processor until they are pureed. then the rehydrated peppers are added and pureed as well. i then added the dijon and hoisin to blend. in a large bowl i blended the ketchup into the pureed mixture. this recipe makes about 4 liters of sauce. i made the sauce today so it will be ready when i make barbecue ribs on tuesday. i had intended to put the lime zest into the sauce but forgotto do so. just as well as i will use it in the rub for the ribs.
pictured below is alex's lemon studded flying fish which he was prepping for supper when i arrived at the kitchen this morning. i prefer to bake whole fish in this flying formation as it cooks more evenly especially when lying on a bed of vegetables and/or herbs.