Smoky Barbecue Salsa

Ingredients:

1 cup barbecue sauce, your favorite
2 cups peeled shallots or small white boiling onions
2 Tbsp. chipotle chile puree
2 Tbsp. molasses
1 Tbsp. maple syrup
2 Tbsp. red wine vinegar
1/4 cup water
2 small ears of corn

Instructions:
Place the barbecue sauce, shallots, chipotle puree, molasses, maple syrup, vinegar and water in a saucepan, and bring to a boil. Reduce the heat and simmer, covered, for 1 hour. Add more water as necessary to prevent the mixture from getting too thick.

With a sharp knife cut the corn kernels from the cob. Heat a large skillet over high heat until almost smoking. Place no more than 2 layers of the corn kernels in the pan at a time, and dry roast for 4-5 minutes until smoky and dark, tossing continuously. Transfer to a mixing bowl, add the barbecue mixture, and thoroughly combine.

Recipe by Mark Miller.