Barbeque and summer go hand in hand, but
there’s so much more than your traditional
barbeque sauce from the store.
Chef Kimberly Larsen from Harmons shares
three barbeque sauce recipes, just in time
for Father’s Day.
Chocolate Chili BBQ Sauce
1 white onion, diced
5 garlic cloves
4-6 tomato, diced
1/4 cup apple wine or apple cider vinegar
1 cup tomato paste
1/2 cup brown sugar
1-2 chipotle peppers in adobo sauce
1 tablespoon paprika
1 tablespoon coriander
2 teaspoons ginger
4 oz. bittersweet chocolate
1. Heat a large sauté pan to medium high heat.
2. Coat bottom lightly with oil.
3. Add onions cook until fragrant and translucent
(about 3 minutes).
4. Add garlic, cook for 2 more minutes.
5. Add remaining ingredients, except chocolate.
6. Bring to simmer.
7. Allow sauce to simmer on medium-low heat until
reduced and thickened (approximately 30 minutes).
8. Using emersion blender or stand blender, puree BBQ
sauce.
9. Return to heat on very low.
10. Whisk in chocolate.
11. Season with salt if desired.
12. Use immediately or refrigerate.
Black Plum & Red Jalapeno BBQ Sauce
1 cup onion,- diced
3-4 cloves garlic, minced
2 teaspoons coriander
2 teaspoons cumin
1 teaspoon caraway seed
1 teaspoon mustard seed
1 teaspoon paprika
1/2 cup apple vinegar, I like slide ridge
2 lbs. tomatoes, diced
1/4 cup molasses
1/3 cup brown sugar or apple sauce
2 cups black plums, pitted and diced
1-3 red jalapenos, stemmed, deseeded and minced
1. Heat a large saucepan on med-high heat.
2. Sauté onion and garlic with small amount of oil for
3 minutes.
3. Combined coriander, cumin, caraway seed, mustard
seed and paprika to create a fragrant spice mixture.
4. Sprinkle over onions and sauté until aroma is
released.
5. Add apple wine vinegar, deglazing pan and allow to
cook for 2 minutes.
6. Add tomatoes, brown sugar and molasses.
7. Continue to cook, stirring occasionally on low heat
for 1 hour.
8. Puree until smooth.
9. Heat medium sauté pan on high heat.
10. Sauté plums and jalapeno just until juices are
released and plums start to break down.
11. Add mixture to large saucepan of sauce.
12. Reduce heat to simmer and allow to cook for 20
minutes.
13. Lightly puree to a slightly chunky consistency.
14. Season with salt and additional vinegar as needed.
Apricot Sweet & Sassy BBQ Sauce
1 red onion, diced
5 garlic cloves
2 poblano/pasilla peppers, roasted, peeled & diced
1 Anaheim pepper, roasted, peeled & diced
1 red bell pepper, roasted, peeled & diced
4 tomatillos, husked & diced
1/2 pound apricots, pitted and diced
1 cup tomato, diced
1/4 cup white balsamic vinegar
1/2 cup honey, use more to sweeten if desired
1 tablespoon paprika
1 tablespoon coriander
2 teaspoons cumin
1. Heat a large sauté pan to medium high heat.
2. Coat bottom lightly with oil.
3. Add onions and cook until fragrant and translucent.
4. About 3 minutes.
5. Add garlic, peppers, tomatillos and cook for
another 4-5 minutes.
6. Next add tomatoes and cook for another 5 minutes or
until juices are releasing.
7. Whisk in vinegar, sugar, and spices .
8. Bring mixture just to a boil then reduce heat.
9. Allow sauce to simmer on medium-low heat until
reduced and thickened.
10. Approximately 30 minutes.
11. Using emersion blender or stand blender, puree BBQ
sauce.
12. Return to heat on very low.
13. Whisk in additional honey, if desired.
14. Season with salt if desired.
15. Use immediately or refrigerate.
Learn even more delicious summertime ideas from Harmons
cooking school this summer! Check out our schedule and sign
up for a class today at HarmonsGrocery.com.
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