Chipotle Chocolate BBQ sauce
Author: Michael Reining, Executive Sous Chef, Postrio Cafe and Bar
Yield: more than 1 quart
- 2 large onions, thinly sliced
- 5 cloves garlic
- dash liquid smoke, optional
- 1 cup tomato paste
- 1 1/2 cups water
- 1/3 cup cider vinegar
- 1/2 bunch fresh sage
- 2 tsp cumin seeds
- 3 chipotle peppers
- 1/4 cup Worcestershire sauce
- 1/2 cup soy sauce
- 1/3 cup 60% chocolate
- In a large saute pan or medium saucepan, with a bit of cooking oil, saute the onions over medium high heat until translucent. Add the whole garlic cloves. Reduce heat to medium low and continue cooking and stirring to caramelize the onions. This will take 30-45 minutes.
- At this point at the restaurant, we take our caramelized onions and garlic and put them into our cold smoker and smoke the two ingredients for about 2 hours. You can substitute a dash of liquid smoke at this time.
- Add the remaining ingredients, except the chocolate, to the saucepan and cook over medium heat for about an hour to let the flavors meld.
- Add the chocolate in chunks to the hot sauce and stir until all the chocolate is melted. Remove from heat and allow to cool, then transfer the sauce to a storage container good enough for the refrigerator.
- This sauce will keep for about 3 months if refrigerated.