Category Archives: sauces

Chipotle Barbecue Sauce

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I am still trying to perfect my barbecue sauce recipe.  I have a particular flavor and consistency in mind.  Unfortunately, this one is still wide of the mark, but it’s an excellent mix of tangy, spicy and smoky.  A worthy effort, and worth sharing.

  • 2 cans tomato paste, 6 oz ea
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1/2 cup lemon juice
  • 1/4 cup Worcestershire sauce
  • 2 tbsp soy sauce
  • 2 tbsp Texas Barbecue Rub
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tsp dry mustard
  • 1 tsp chipotle powder (could go lighter)
  • 1 tsp liquid smoke

Combine ingredients in a small sauce pan, stir over low heat until blended. May be bottled and stored refrigerated for 6 months.  Yields 32 oz, and fits neatly in an empty ketchup bottle.

For taste, this came out a little thicker and sweeter than I was going for, about the consistency of ketchup.  Next time I think I will use less paste, and maybe pare back the water to 3/4 cup.  The chipotle gives a smoky flavor and distinct finish that takes some getting used to.

Fresh Basil Pesto

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Requires a mortar & pestle, or a food processor

Ingredients

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste

Instructions (mortal & pestle)

  • Combine the basil in with the pine nuts, in a mortar and pound into a grainy paste with pestle
  • Add cheese to mortar and combine
  • Add oil in teaspoon increments and combine into smooth paste
  • Add salt & pepper to taste

Instructions (food processor)

  • Add nuts to food processor and pulse several times until nuts are pulverized into a coarse meal
  • Add basil and pulse several times until finely chopped
  • Add cheese and pulse to combine
  • Add oil in teaspoon increments and pulse until well blended
  • Add salt and pepper to taste

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Yield: Makes 1 cup.

Shamelessly stolen from Simply Recipes.