Maple Chipotle Barbeque Sauce
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
Ingredients:
3 tbsp olive oil
3 cloves chopped garlic
1 medium red onion, chopped
2 cups plain tomato sauce
1/2 cup maple syrup
1/4 cup apple cider vinegar
1 to 2 tsp ground chipotle powder (according to taste) (Make by grinding dried chile in coffee grinder till a fine powder)
1 tsp black pepper
1/2 tsp ground dry thyme
1 tsp salt
½ tsp powdered ginger
1 tablespoon freshly ground black pepper
1 tablespoon dry thyme
1 tbsp garlic powder
1 ½ tbsp kosher salt
1 medium sized onion chopped
3 cloves minced garlic
4 medium sized firm apples peeled and chunked
1/2 to 1 tsp ground chipotle powder according to taste
1/4 cup apple cider vinegar
2 tbsp chopped fresh thyme ( or one tsp dry thyme)
1 1/2 cups chicken stock or water
1/4 cup maple syrup
1 tsp salt
1 tsp ground pepper
Instructions:
In a small saucepan, cook slowly over medium low heat until well softened and beginning to caramelize:
3 tbsp olive oil
3 cloves chopped garlic
1 medium red onion, chopped
Add:
2 cups plain tomato sauce
1/2 cup maple syrup
1/4 cup apple cider vinegar
1 to 2 tsp ground chipotle powder (according to taste)
1 tsp black pepper
1/2 tsp ground dry thyme
1 tsp salt
Simmer slowly for about 20-30 minutes or until reduced by about 1/4 the initial volume, stirring often. When cool, puree in a blender or food processor until smooth. Makes about 2 1/2 cups.
For the pork, begin by dry rubbing a 5 to 6 pound pork shoulder roast with a mixture of:
½ tsp powdered ginger
1 tablespoon freshly ground black pepper
1 tablespoon dry thyme
1 tbsp garlic powder
1 ½ tbsp kosher salt
Heat 4 tbsp oil in a large heavy bottomed skillet over medium heat and brown the roast on all sides. Transfer the roast to a covered roasting pan. To the roasting pan, along with the roast, add:
1 medium sized onion chopped
3 cloves minced garlic
4 medium sized firm apples peeled and chunked
1/2 to 1 tsp ground chipotle powder according to taste
1/4 cup apple cider vinegar
2 tbsp chopped fresh thyme ( or one tsp dry thyme)
1 1/2 cups chicken stock or water
1/4 cup maple syrup
1 tsp salt
1 tsp ground pepper
Pour all over the roast, apples and onions in the roasting pan. Cover with aluminum foil then the lid of the roasting pan. Roast in a 300 degree oven for several hours ( approximately 3-4) until the meat is very tender and falling off the bone.
Remove the braising liquid to a saucepan, skim all the excess fat and reduce the liquid until it slightly thickens. At this point you can puree the sauce with an immersion blender or in a food processor to smooth it out and incorporate the cooked onions and apples. Serve over the pulled pork.
From rockrecipes.blogspot.com