Maple-Chipotle Barbecue Sauce
Serve this aromatic sauce with strong-flavored meats like lamb, game, or beef.
Yield: 1 cup (serving size: 2 tablespoons)
1 small garlic head
1 1/2 cups tomato sauce
1 cup finely chopped onion (about 1 small)
1/2 cup maple syrup
1/4 cup rice vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon vanilla extract
2 chipotle chiles, canned in adobo sauce, seeded and minced
Preheat oven to 350°F.
Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
Combine garlic and remaining ingredients in a medium saucepan over medium heat; bring to a simmer. Cook 20 minutes, stirring frequently. Strain mixture through a sieve over a bowl, and discard solids.
The first time I made this sauce, I miss-read the recipe and used two whole cans of chipotle in adobo sauce. It was quite warm. I put it out on the table as an extra hot sauce and those that ate it, loved it.