Sunday, June 8, 2008

Chipotle BBQ Sauce

A lil' sweet and spicy sauce for your favorite Papi on Father's Day! Slather this on top of Chicken or Ribs (Before or after grilling however you do it! I don't even want to touch that subject) for a great twist on a traditional BBQ sauce.

1 7-oz. can chipotle in adobo
1 cup boiling water
1 onion, chopped
1/2 cup brown sugar
1/2 cup cider vinegar
1/2 cup water
1 12-oz. can tomato paste
4 cloves garlic, minced
2 tablespoons butter
1 tablespoon soy sauce
1 1/2 teaspoons cumin
1 1/2 teaspoons thyme
1 1/2 teaspoons dry mustard
1 teaspoon Tobasco sauce

Melt butter in a saucepan and add onion, garlic, cumin and thyme. Sauté until the onion is soft and translucent. Add finely chop chipotle chilies and remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.

Jicama, Shrimp & Apricot Salad

There's always a lot going on in June between graduations, weddings and Father's Day. It's a great time to invite family and friends over for a BBQ and try out our Chipotle BBQ sauce and jicama salad recipes.

• 1 lb large cooked shrimp
• 1/4 cup seasoned rice vinegar
• 1/2 teaspoon minced garlic
• 1/2 teaspoon minced peeled fresh ginger
• 2 tablespoons vegetable oil
• 2 tablespoons lime juice
• 1 lb jicama, peeled and cut into 1/8-inch-thick matchsticks
• 3/4 lb firm-ripe apricots (4 large), cut into 1/4-inch-thick wedges
• 1/4 cup chopped fresh cilantro
• 1/4 cup slivered almonds

Whisk together vinegar, garlic, ginger, and oil, then add shrimp and remaining ingredients and toss to combine well. Season salad with salt and pepper.