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| Umami Barbeque Sauce |
"The best combination of sweet, sour, salty, bitter, and savory I could come up with for a barbeque sauce. Serve over chicken, beef, pork, or most seafood."
Ingredients :
- 1 tablespoon canola oil
- 1/4 yellow onion, diced
- 1/4 cup sherry wine
- 1 1/2 cups tomato juice
- 1/2 cup soy sauce
- 1/2 cup pomegranate molasses
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 2 tablespoons pineapple juice
- 1/2 shot brewed espresso
- 4 dried chipotle peppers
- 1/2 cup brown sugar
Instructions :
| Prep : 10M | Cook : 28M | Ready in : 40M |
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- Heat oil in a saucepan over medium-high heat. Add onion; cook, without stirring, until onions darken, about 5 minutes. Pour sherry wine into the pan. Simmer to cook off alcohol, about 1 minute. Stir in tomato juice, soy sauce, pomegranate molasses, ketchup, vinegar, Worcestershire sauce, pineapple juice, espresso, and chipotle peppers; bring sauce to a boil.
- Reduce heat to low until sauce is just simmering. Add brown sugar; stir well to dissolve. Simmer sauce, stirring occasionally, until flavors are combined, about 20 minutes. Strain sauce to remove onions and chipotle peppers. Refrigerate until cool.
Notes :
- Cook's Notes:
- If you don't have an espresso machine, you can tie a small handful of coffee beans in cheesecloth and allow them to simmer with the sauce. Just remember to remove them after cooking.
- Substitute tamari for the soy sauce if desired.
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