SAUCE ON
smoked baby back ribs • brined chicken thighs • grilled sweet potato
Ingredients
6 jalapeño pepper
2 cups raspberries
1 8oz jar roasted bell peppers and brine
1 white onion
1/4 cup red wine vinegar
1/4 cup worcestershire
3 chipotle in adobo
2 tbsp adobo
1/2 cup brown sugar
5 garlic cloves
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked paprika
1 tbsp salt
1 tbsp olive oil
1/2 cup water
Preparation
1.
Cut jalapeños in half. Deseed for desired heat level.
2.
Pre heat oven to 400 degrees. On a sheet pan place raspberries, jalapeños, garlic and onion. Add olive oil and salt. Toss to coat. Roast for 25 min.
3.
Into a food processor or blender put roasted onion, garlic, raspberries, jalapeño, chipotle in adobo, smoked paprika, garlic powder, onion powder, adobo sauce, brown sugar, red wine vinegar, worcestershire, and salt. Blend for 1 minute.
4.
Strain blended BBQ sauce into a sauce pan. Bring to a simmer and let cool.
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