Post by Loupy on Aug 14, 2013 23:17:11 GMT -7
Cherry-Chile Barbecue Sauce
adapted from Fine Cooking
From: www.traceysculinaryadventures.com/
The sauce is tangy, slightly sweet and packs just a little bit of heat; you'll taste the cherries, but I didn't think it was overwhelmingly fruity. This sauce would be great with either chicken or pork - it's an out-of-the-box way to add a little seasonal twist to your summer barbecues!
{Note: measure out 2 cups of cherries first, then remove the pits.}
Makes about 2 1/2 cups
Ingredients:
1 tablespoon canola oil
1/4 cup chopped onion
1 1/2 teaspoons minced fresh ginger
1/2 teaspoon minced fresh jalapeño, seeds and membranes removed
2 cups sweet fresh cherries, pitted and halved
1 (14.5 oz) can diced tomatoes
2 tablespoons molasses
2 tablespoons cider vinegar
1 1/2 teaspoons minced chipotle chile in adobo
1 1/2 teaspoons Dijon mustard
1/4 + 1/8 teaspoons chile powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
Instructions:
Add the oil to a large saucepan and set over medium heat.
When the oil shimmers, add the onion, ginger, and jalapeño.
Cook, stirring occasionally, until the veggies are softened, about 5 minutes.
Add the cherries, tomatoes, molasses, vinegar, chipotle chile, mustard, chile powder, salt, and pepper, and stir to combine.
Increase the heat to medium-high, and bring the mixture to a boil, then reduce the heat and simmer the sauce until slightly thickened and reduced, about 5-10 minutes - the cherries will soften slightly, but not break down completely.
Puree the sauce until smooth using an immersion blender (or, if you don't have one, transfer to a blender to do it then return the sauce to the pan).
Pureeing the cherries will have thickened the sauce, but if you prefer a thicker consistency still you can continue simmering for a little longer.
Allow to cool then transfer to an airtight container and store in the refrigerator.
adapted from Fine Cooking
From: www.traceysculinaryadventures.com/
The sauce is tangy, slightly sweet and packs just a little bit of heat; you'll taste the cherries, but I didn't think it was overwhelmingly fruity. This sauce would be great with either chicken or pork - it's an out-of-the-box way to add a little seasonal twist to your summer barbecues!
{Note: measure out 2 cups of cherries first, then remove the pits.}
Makes about 2 1/2 cups
Ingredients:
1 tablespoon canola oil
1/4 cup chopped onion
1 1/2 teaspoons minced fresh ginger
1/2 teaspoon minced fresh jalapeño, seeds and membranes removed
2 cups sweet fresh cherries, pitted and halved
1 (14.5 oz) can diced tomatoes
2 tablespoons molasses
2 tablespoons cider vinegar
1 1/2 teaspoons minced chipotle chile in adobo
1 1/2 teaspoons Dijon mustard
1/4 + 1/8 teaspoons chile powder
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
Instructions:
Add the oil to a large saucepan and set over medium heat.
When the oil shimmers, add the onion, ginger, and jalapeño.
Cook, stirring occasionally, until the veggies are softened, about 5 minutes.
Add the cherries, tomatoes, molasses, vinegar, chipotle chile, mustard, chile powder, salt, and pepper, and stir to combine.
Increase the heat to medium-high, and bring the mixture to a boil, then reduce the heat and simmer the sauce until slightly thickened and reduced, about 5-10 minutes - the cherries will soften slightly, but not break down completely.
Puree the sauce until smooth using an immersion blender (or, if you don't have one, transfer to a blender to do it then return the sauce to the pan).
Pureeing the cherries will have thickened the sauce, but if you prefer a thicker consistency still you can continue simmering for a little longer.
Allow to cool then transfer to an airtight container and store in the refrigerator.
