Cherry-Chipotle BBQ Sauce recipe
|Prep time||30 minutes|
|Cook time||50 minutes|
|Total time||1 hour, 20 minutes|
|Allergy list||Milk, Soy, Tree Nuts, Wheat|
|Misc||Pre-preparable, Serve Cold|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 1 medium yellow onion (rough chopped)
- 3 cloves garlic (peeled and smashed)
- 1 can tomato sauce
- 1 ½ cups cherries (Fresh, pitted and chopped )
- 2/3 cup brown sugar
- 1 large orange (juiced (about 1/3-1/2 cup))
- ¼ cup molases
- ¼ cup cider vinegar
- 3 medium chipotle peppers ( in adobo. Roughly chopped)
- 1 teaspoon adobo sauce (from the can)
- 1 teaspoon mustard (Dry)
- 2 teaspoons salt (or to taste)
- 2 teaspoons black pepper
- 2 tablespoons butter
Melt butter over medium heat in a large sauce pan.
Saute onions until they are translucent, but not browned
Add smashed garlic cloves and sauté for 2 more minutes.
Add all remaining ingredients and bring to a boil.
Once boiling, reduce heat to medium or medium low and maintain a simmer for 30-45 minutes.
Keeping the pot uncovered, stir every once in a while to prevent sticking.
BBQ sauce is done when it's thickened.
Transfer to a blender and puree until sauce is smooth.
Cover the lid of the blender with a towel to prevent splatter.
Use immediately, or store in the fridge for up to a month.
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