Dried Cherry and Chipotle BBQ Sauce
- 2 tablespoons olive oil
- 1 small red onion, diced
- 3 cloves garlic, chopped
- ¾ teaspoon kosher salt, divided
- 1 (5 ounce) bag Mariani Family Dried Cherries
- 1 chipotle pepper in adobo sauce
- 2 tablespoons adobo sauce, from the chipotle can
- 1 cup ketchup
- 1 tablespoon Dijon mustard
- ¼ cup red wine vinegar
- ¼ cup brewed coffee
- ¼ teaspoon freshly ground black pepper
- Heat a medium saucepan over medium heat. Add the oil to the hot pan and heat until the oil shimmers and dances, about an additional 30 seconds. To the hot oil add the onion, garlic and 1/2 teaspoon kosher salt. Cook, stirring often with a rubber spatula, until the onions have softened, and the mixture is fragrant, about 3 minutes.
- To the onion mixture add the cherries, chipotle pepper, adobo sauce, ketchup, Dijon mustard, red wine vinegar, coffee, black pepper and remaining 1/4 teaspoon salt. Stir to combine. Reduce the heat to low and simmer until the mixture has thickened slightly and the cherries are very soft, about 8 to 9 minutes.
- Transfer the mixture to the pitcher of a blender. Allow the mixture to cool slightly, about 5 minutes. Remove the center piece from the blender top and instead use a towel to cover that opening. Blend, starting on low for 30 seconds and working your way up to high until the mixture is smooth and even rich red color, about 45 seconds. The sauce is now ready to use.
- Suggestions: Serve as a topping for either a meat or plant-based burger, as a glaze on salmon, swordfish, ribs or pork chops, a sauce for a BBQ pizza, a glaze for mushrooms or a dip for chips. The sauce can also be turned into a smoky dressing for roasted vegetables or bitter greens.