This barbecue sauce-making adventure began with a salad dressing recipe, strangely enough. For the back-story read this previous post on my experiments with homemade raspberry vinegar. A long story short, I ended up with some vinegar-soaked raspberries that I needed to find a use for. After it was all said and done, I will admit I’m happier about the sauce than I was the vinegar.
This sauce is great on steak, burgers, probably anything else you can think to slather it on. The berry flavour was quite subtle, and the chipotles provide a nice hum of heat. On my first go-around with this recipe, I was a bit too bold with the chipotles and added 5 or 6 of them (they looked so small)… next time I will stick with 2.
PREP TIME: COOK TIME: TOTAL TIME: YIELD: 1 L
- 1 tbsp olive oil
- 1 medium sized onion, diced
- 1/2 green pepper, diced
- 2 to 3 chipotle peppers in adobo sauce
- 2 tsp garlic, minced
- 1 1/2 cups raspberries (and/or mix in some blackberries as well)
- 1 can of plain tomato sauce (398 mL)
- 1/3 cup tomato paste
- 1/2 cup unsweetened apple sauce
- 2 tsp Worcestershire sauce
- 3 tbsp white wine vinegar
- 3 tbsp cooking molasses
- 3/4 tsp paprika
- 3 tbsp honey (or coconut palm sugar, or brown sugar)
- salt/pepper to taste
- Heat olive oil in large saucepan. Add onion and green pepper and cook until onion is soft and translucent.
- Add remaining ingredients, and puree the mixture until a smooth consistency and there are no big pieces remaining.
- Over medium heat, simmer for ~30 min or until sauce thickens.
- Store the sauce in the fridge for up to a week and/or freeze in freezer safe containers for longer-term storage and future use.