As the Texans say, “Hooo-dawgie!” This smoky-sweet-hot barbecue sauce will light up your taste buds and is especially wonderful brushed over ribs hot off the grill. The natural sweetness of ripe cherries pairs beautifully with the deep, earthy heat of chipotle peppers and the tang of vinegar and lime. It’s bold yet balanced — a sauce that can hold its own with beef brisket, chicken, pork, or even as a glaze for roasted vegetables. Since the cherry season is short, don’t put off making a batch while fresh, juicy cherries are at their peak. You’ll find some of the best sweet cherries at Minazzoli Farms, perfect for this recipe.
INGREDIENTS:
4 lbs. pitted sweet ripe cherries
1/2 to 1 (7 oz.) can chipotle peppers in adobo sauce*
1-1/2 cups cider vinegar
1/4 cup fresh lime juice
2 cups sugar
1 1/2 cups chopped onion
3 cloves garlic, minced
1/2 cup ketchup
1 teaspoon liquid smoke
METHOD:
Sterilize 6–8 half-pint canning jars and lids. Keep hot until ready to use.
Roughly chop the cherries by hand or in a food processor, reserving any juice. Drain chipotle peppers, reserving the adobo sauce. Chop the chipotles.
In a heavy stockpot, combine cherries and juice, chopped chipotles with their adobo sauce, vinegar, lime juice, sugar, onion, garlic, ketchup, and liquid smoke. Bring mixture to a boil over medium-high heat, then reduce heat and simmer gently, stirring occasionally, for 40–45 minutes, or until the mixture has thickened slightly.
Remove from heat and allow mixture to cool slightly. Using an immersion blender, puree until smooth. (If using a countertop blender or food processor, work in small batches of 2 cups at a time to avoid splattering hot liquid.)**
Return pureed sauce to the stove. Bring back to a full boil. If a thicker sauce is desired, reduce heat and simmer an additional 10–15 minutes, stirring often, until it reaches the consistency you like.
Ladle hot sauce into prepared jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 15 minutes. Allow to cool and check seals before storing.
* Heat note: Chipotle peppers vary in intensity. For a very hot sauce, use the entire can with all the adobo sauce. For a milder, sweeter sauce, use about half the peppers and half of the sauce.
** Silky texture option: For an ultra-smooth finish, strain the blended sauce through a sieve or run it through a food mill before returning to the stove.
