Monday, June 24, 2013

Cherry Barbecue Sauce

Summer is officially here and that means it's time to start grilling! Everyone needs a go-to barbecue sauce in their life and if you are still clinging on to that bottle of Masterpiece or Sweet Baby Ray's (not that they aren't great in a pinch!) then it is time to let go and branch out - make your own! It's easier than you think. I promise. 

Cherry Barbecue Sauce 
makes 1 pint

1 yellow onion, chopped
2 tsp grape seed oil 
3 garlic cloves, minced
2 cups dark sweet cherries*, pitted and coarsely chopped
1 cup ketchup
2/3 cup packed dark brown sugar
1/4 cup cider vinegar
1 Tbsp Worcestershire sauce
2 tsp dijon mustard
1/2 tsp chipotle pepper in adobo sauce (canned)
1/2 teaspoon pepper
1/8 teaspoon liquid smoke
kosher salt, to taste 

*You can use frozen bagged cherries too if you can't find fresh

1. Heat oil. Saute onion for 3-5 minutes until translucent. Add garlic. Saute until fragrant (about 1 minute)
2. Add the rest of the ingredients. Simmer for 15-20 minutes. 
3. Season to taste. 
4. Puree with immersion blender or actual blender.
5. Stores in fridge for 2 weeks or you can freeze until ready to use

Note: Feel free to play around with different mustards, fruits, spices, vinegars and peppers until you nail a "signature" combination. If you like asian barbecue sauces, add orange juice, hoisin, and fish sauce. Instead of chipotle peppers you can add chili flake or sriracha. Options are endless. Have fun with it. 

What's your favorite secret ingredient?

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