Get the best of both worlds with this watermelon barbecue sauce from Husk Savannah’s executive chef Brian Fiasconaro. Combine watermelon juice, sweet onion, and fresh ginger for a touch of sweetness without being overly sweet. Balance your flavors with cumin, chili powder, apple cider vinegar, and shiso leaves. Whip it up in your own kitchen or try it on Husk’s roasted chicken.

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2 quarts

  • Vegetable oil
  • ½ cup sweet onion, sliced
  • 4½ teaspoons fresh ginger, peeled and diced
  • 6 teaspoons garlic, thinly sliced
  • ½ teaspoon cumin
  • ¼ chili powder
  • 1 teaspoon urfa chili
  • 6 teaspoons chicken garum (or low sodium soy sauce)
  • 1⅓ tomato, seeded and sliced
  • 2 teaspoons shiso leaves
  • 2½ cups watermelon juice
  • ½ cup apple cider vinegar
  • 3 tablespoons watermelon molasses
  • 1 teaspoon xanthan gum
  • ½ teaspoon citric acid
  • 1½ teaspoon salt
  1. In a large, heavy-bottom pot, heat oil over medium-low heat and cook onions, sweating until soft and translucent. Add ginger, garlic, and spices and cook, stirring until fragrant, about 3 minutes. Add tomato and shiso leaves and stir well. Cook for another 4 minutes.
  2. Add watermelon juice and deglaze, scraping bottom of pot to loosen any bits sticking to it. Increase heat and bring mixture to boil. Once boiling, add vinegar and watermelon molasses. Reduce heat to simmer, and cook for 1 hour. Keep covered with lip to avoid reducing too much. After 1 hour, whisk in xanthan gum and citric acid. Carefully transfer the mixture to a high-power blender and blend until smooth. Season with salt to taste.
  • Recipe By
    Brian Fiasconaro of Husk in Savannah
  • Contributing City

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