Hot, summertime weather means living and cooking outdoors on the patio. It’s time to crank up the grill! Yesterday I was bound and determined to make a sauce to go with our grilled spare ribs, but didn’t have the key ingredients advocated by most recipes - ketchup and brown sugar - so I improvised with what I had on hand. Oftentimes simple recipes are the best, but when you want a rich, complex sauce it’s time to get creative and start building layers of flavors. This recipe was inspired (obviously) by Mexican cuisine. I hope you’ll give it a try and let me know if you enjoy it.
Jocelyn’s Chipotle-Chocolate BBQ Sauce
1 15 oz. can tomato sauce
½ disc of Ibarra Mexican chocolate*, coarsely chopped
3 chipotle peppers in adobo sauce, minced
¼ cup apricot jam (or other fruit jam-cherry would be good too)
2 Tbs. honey
1 Tbs. Worcestershire sauce
1 Tbs. brewed coffee
¼ tsp onion powder
¼ tsp dried oregano, crushed
Combine all ingredients in a heavy saucepan. Cook over low heat until thickened, stirring occasionally, about 20-30 minutes. Use as a basting sauce while grilling pork or beef, and/or serve on the side for dipping. Enjoy!
*this is not sold as candy, but for cooking and baking.
Jocelyn’s Chipotle-Chocolate BBQ Sauce
1 15 oz. can tomato sauce
½ disc of Ibarra Mexican chocolate*, coarsely chopped
3 chipotle peppers in adobo sauce, minced
¼ cup apricot jam (or other fruit jam-cherry would be good too)
2 Tbs. honey
1 Tbs. Worcestershire sauce
1 Tbs. brewed coffee
¼ tsp onion powder
¼ tsp dried oregano, crushed
Combine all ingredients in a heavy saucepan. Cook over low heat until thickened, stirring occasionally, about 20-30 minutes. Use as a basting sauce while grilling pork or beef, and/or serve on the side for dipping. Enjoy!
*this is not sold as candy, but for cooking and baking.
