Absinthe BBQ Sauce

In celebration of National Burger Month, Chef Carl Schaubhut and his team at Loews New Orleans Hotel are serving up the Absinthe BBQ Burger, a beef patty topped with buttermilk fried onions, bacon, Manchego cheese and an Absinthe BBQ Sauce with a side of lemon-herb Parmesan fries. Below, Chef Schaubhut shares his recipe for the sauce and recommends pairing the burger with a cold bottle of Abita Purple Haze.

1 yellow onion, grilled and chopped
1 green bell pepper, grilled and chopped
3 ribs celery, grilled and chopped
6 cloves garlic, minced
4 oz. tomato paste
1 cup brown sugar
32 oz. tomato juice
1 cup Worcestershire sauce
1/2 cup Crystal hot sauce
1/2 cup raisins
2 oz. Herbsaint
2 oz. sugarcane vinegar
Salt and pepper to taste

Brown garlic in oil over medium heat, add charred vegetables and sauté for 1 minute. Add tomato paste and brown sugar, stir and cook for 5 minutes. Add tomato juice, Worcestershire, hot sauce, raisins and simmer for 20 minutes. Remove from heat, season with salt and pepper and puree in a powerful blender. Strain mixture and add Herbsaint and vinegar. Taste and add more seasoning if needed.