Chipotle goes really well with peaches and apricots. Everywhere I look, people are talking about barbecues and grilling, so I thought I would come up with a Mexican version of an American staple. Feel free to add more Chipotle en Adobo, and if you add to much, you can always balance it out with more molasses or sugar. When I made this I poured it over some fresh flounder tacos (that is what is local to me). I topped the tacos with some sprouts for crunch, avocado, and red onion. They were delicious. Let me know if you try it on something spectacular!
Apricot Chipotle Barbecue Sauce
2 tablespoons sunflower seed oil
1 white onion, sliced
3 cups apricots, pitted and roughly chopped
2 garlic cloves, finely chopped
1 ounce tequila
1 tablespoon chipotle en adobo
2 tablespoons tomato paste
1 cup stewed tomatoes with their juices
3 tablespoons molasses
½ cup apple cider vinegar
In a medium sized pot, heat up a few tablespoons of the oil. Add the onion and cook until cooked through and translucent. Add the garlic and apricots and stir. Pour in the tequila and as it sizzles, scrape up the browned bits in the bottom of the pot. Pour in the vinegar and chipotle and bring to a simmer.
Add the tomato paste, tomatoes, and molasses let simmer lightly for about 30 minutes. Cool enough to put in the food processor, and process until smooth. Pass the sauce through a sieve back into the pot and reduce until thick and flavorful. Season well with salt, and adjust with sugar if necessary.
Makes about 2 cups.