Recipe: Raspberry-Chili Barbecue Sauce (using frozen raspberries, blender)
Toppings - Sauces and GraviesRASPBERRY-CHILI BARBECUE SAUCE
"This sauce complements duck, chicken, beef and pork and will keep, tightly covered and refrigerated, for up to 1 week."
1 (10 to 12-ounce package) frozen sweetened raspberries, thawed
1 tablespoon tomato paste
1 shallot, minced
1 garlic clove, minced
1/4 cup sugar
2 tablespoons raspberry vinegar
2 tablespoons fresh lemon juice
1 teaspoon dry mustard
1 teaspoon pure chili powder, such as Ancho or New Mexico
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
Salt (to taste)
In a blender, combine all ingredients except salt and puree until smooth. Strain puree through a fine-mesh sieve while pressing hard on the solids to remove the seeds.
Transfer puree to a small saucepan and simmer until slightly thickened, about 15 minutes. Season with salt.
Makes 1 1/4 cups
Source: Get Saucy by Grace Parisi
"This sauce complements duck, chicken, beef and pork and will keep, tightly covered and refrigerated, for up to 1 week."
1 (10 to 12-ounce package) frozen sweetened raspberries, thawed
1 tablespoon tomato paste
1 shallot, minced
1 garlic clove, minced
1/4 cup sugar
2 tablespoons raspberry vinegar
2 tablespoons fresh lemon juice
1 teaspoon dry mustard
1 teaspoon pure chili powder, such as Ancho or New Mexico
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
Salt (to taste)
In a blender, combine all ingredients except salt and puree until smooth. Strain puree through a fine-mesh sieve while pressing hard on the solids to remove the seeds.
Transfer puree to a small saucepan and simmer until slightly thickened, about 15 minutes. Season with salt.
Makes 1 1/4 cups
Source: Get Saucy by Grace Parisi
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