During IFBC, I participated in a food swap. It was an interesting experience, and provided a learning opportunity for all involved. I will say this…food swaps are nothing like the bottle swaps that I’m used to.
For the food swap, I wasn’t sure what to bring…until it hit me. My Spicy Red Wine BBQ Sauce.
I know it sounds intimidating to make BBQ sauce, but it is really simple.
I love this sauce on pulled pork that I’ve cooked in the crock pot for 12 hours with some orange juice. The OJ infuses into the meat, which helps the sauce soften as well. I’ve also put this on salmon, but I thought it was weird. I’m a purist when it comes to salmon though, since I have easy access to either Alaskan salmon or, if I’m lucky, fresh out of the Columbia or Lewis River salmon. Yeah. I’m spoiled. I’ve yet to try it on some chicken, but I’m willing to try. Watch my Twitter, Facebook or Instagram for the results. 🙂
pictures are the ingredients that I use and love in this sauce.
- 2 tbsp. olive oil
- 2 shallots, finely chopped (can substitute 1/2 of a sweet onion)
- 1 clove garlic, finely chopped
- 2½ c. red wine (recommended: Merlot from Washington’s Columbia Valley)
- 2 c. ketchup
- 1 Tbsp. sweet paprika
- 2 Tbsp. Jack Daniels classic mustard (can substitute Dijon)
- 1 Tbsp. red wine vinegar
- 1 Tbsp. Worcestershire sauce
- 1 7 oz. can chipotle chile in adobo, finely chopped*
- 1 Tbsp. honey
- 1 Tbsp. molasses
- Heat the oil in a medium or large saucepan over medium heat. Add shallots and garlic; cook until soft.
- Add the wine, increase heat to high and cook until reduced to about ¾ cup. Add remaining ingredients, cover and cook until thickened and slightly reduced, stirring occasionally, about 15 minutes. Remove from heat to cool and puree for a smooth consistency.
- Store in a glass quart jar in the refrigerator
- *If you don’t want to have it as spicy as this one, you can adjust the amount of chipotle chile to your liking.