Smoky Barbecue Salsa Recipe
Ingredients
| 1 cup barbecue sauce, your favorite kind | ||
| 2 cups peeled shallots, or small white boiling onions | ||
| 2 tablespoons chipotle chile puree | ||
| Molasses | 2 Tablespoon | |
| 1 tablespoon pure maple syrup | ||
| Red wine vinegar | 2 Tablespoon | |
| 1/4 cup water 2 small ears corn | ||
Directions
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 getting too thick.
With a sharp knife cut the corn kernels from the cob (about 1 cup).
Heat a large, heavy-bottomed saute pan or 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 to 5 minutes until smoky and dark, tossing continuously.
Transfer to a mixing bowl, add the barbecue mixture, and thoroughly combine.
Reduce the heat and simmer, covered, for 1 hour.
Add more water as necessary to prevent the mixture getting too thick.
With a sharp knife cut the corn kernels from the cob (about 1 cup).
Heat a large, heavy-bottomed saute pan or 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 to 5 minutes until smoky and dark, tossing continuously.
Transfer to a mixing bowl, add the barbecue mixture, and thoroughly combine.
Chef
