Chipotle Huckleberry Barbecue Sauce
This sauce plays the range from the smokey heat of chipotle peppers to the sweet tanginess of huckleberries. Chipotle peppers are dried then smoked jalapenos. They are often then stored in an adobo sauce, which is used along with the peppers in this recipe.
Chipotle peppers have been positively linked to a reduction of heart attacks and strokes. Consuming them in the diet is associated with a reduction of blood levels of cholesterol and triglycerides. The capsaicin (which causes the “heat” in hot peppers) causes relaxation of blood vessels, which can reduce blood pressure as well as cause you to flush when you eat them.
- 4 Tbs unsalted butter
- 1 1/2 cups finely chopped onions
- 6 cloves garlic, finely chopped
- 1 Tbs sweet paprika
- 1 Tbs Dijon mustard
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tsp. finely chopped chipotle peppers (with adobo sauce)
- 1 (6-ounce) can tomato paste
- 1 1/2 cups water
- 3/4 cup cider vinegar
- 2 Tbs. dark brown sugar
- 1 cup Huckleberries (can substitute blueberries)
In a medium saucepan set over medium-high heat, add the water, brown sugar, chipotle peppers and huckleberries. Bring to a boil and allow the berries to burst. Continue to simmer for an additional 5 minutes. In small batches using a blender or food processor, or using an immersion blender, puree until smooth. Place back on low heat and reduce by one-third. While mixture reduces, in another medium saucepan over medium heat melt the butter. Add the onions and cook until they are very soft, about 5 minutes. Add the garlic, paprika, mustard, salt and black pepper. Add the tomato paste and cook for about 2 minutes, or until the tomato paste begins to darken to a brick-like color. Add the reduced pepper and huckleberry mixture and the cider vinegar; stir to combine. Reduce the heat to low and cook the entire mixture until the sauce has thickened about 15 minutes.