Dried Cherry Chili Colorado Barbecue Sauce
Scrumptious all purpose barbecue sauce, tangy and sweet
Equipment
- 1 Saucepan 2 quart
- 1 Blender
- 1 Cutting Board
- 1 Chef Knife
- 1 Measuring Cup
- 1 Measuring Spoon Set
- 1 Rubber Spatula High Temperature
- 1 Mixing Bowl 4 Cup Capacity
- 1 Kitchen Scale Ounce
Ingredients
Dry
- 1½ ounce Chili Colorado Whole, Dried (by weight)
- 2½ ounce Dried Cherries Preferably Tart (by weight)
- ⅓ Cup Light Brown Sugar
Fresh
- 2½ Ounce Yellow Onion Peeled, Small Diced, (by weight)
- 1 Tbsp. Fresh Garlic Peeled and Minced
Liquid
- ⅓ Cup Dijon Mustard
- ½ Cup Tomato Ketchup
- ⅓ Cup Worcestershire Sauce Lea & Perrins
- 1 Cup Water
- ⅓ Cup Apple Cider Vinegar
Seasonings
- 2 Tbsp. Smoked Paprika
- 1 Tbsp. Salt Kosher
Instructions
Cherries and Chilis
- Toast Dried Chiis, either over a flame, or in a dry skillet, until slightly blistered and pliable, (see photo and description in post)
- Place cherries and chilis into mixing bowl.
- In a saucepan, heat water until almost boiling, (160℉ to 180℉), pour over dry ingredients in bowl, cover tightly with a lid or plastic wrap. Allow to steep for about ten minutes, until the dried fruit and chilis have softened.
Cooking
- Heat saucepan over high heat until a drop of water dances across the inside surface. Add onions, stirring vigorously so as to uniformly brown and caramelize them, Turn down the heat to medium low once the onions are golden brown.
- Add brown sugar, continue cooking until melted.
- Add the minced garlic and sauté briefly, just to heat through.
- Lower heat to medium-low, add all liquid ingredients to the pan, starting with the water and reconstituted chilis and cherries.
- Bring mixture to a simmer, add seasonings.
- Remove from heat. Allow to cool.
Blending and Storage
- Once cooled enough to touch, blend half at a time in blender, carefully pulsing on low speed until smooth, so as to avoid the mixture from blowing out the top.
- Cool thoroughly under refrigeration. Finished sauce will last 2 weeks in the refrigerator, tightly sealed.
Notes
Over time under refrigeration, the sauce may thicken due to the pectin in the cherries. If it gets too thick for your taste, thin it back with a small amount of warm water.