Introducing Pumpkin-Molasses Barbecue Sauce
I'm up for pretty much anything new, barbecue-wise, so when I heard about pumpkin-molasses barbecue sauce, I had to try it. Here's my report
Monday, May 29, 2017
For those who accuse me of being unusual in my tastes, I suppose the fact that I can wholeheartedly recommend pumpkin-molasses barbecue sauce is a case in point.
I know it sounds weird, but I think the flavor of everyone's favorite holiday squash, combined with the intense sweetness of molasses and the heat of copious pepperage, complement each other quite nicely. So sue me. Better yet, emulate me!
How It Compares
Now, I'm not going to say that this unique BBQ sauce is the best thing since sliced salami. I won't even tell you it's my favorite sauce ever. But it does rise well above average.
This recipe, which I originally found on a chi-chi gourmet website while mining the Internet, works well on fish and pork. It's fine for ribs, too, but I think you'll want something less sweet for most red meats.
The Recipe Itself
Speaking of the recipe, here's my version, adjusted for my sensibilities. You'll need a food processor to do this up right.
1 cup of pureed sugar pumpkin (I prefer fresh, but canned is fine)
1 large onion, sliced into rings
2 garlic cloves, peeled and crushed
3/4 cup of diced tomatoes
2 dried ancho chile peppers, stemmed and seeded
2 chipotle chile peppers
3 cups of chicken stock/broth
4 tablespoons of corn oil
1/4 cup of brown molasses
Cut the anchos into pieces and toast them in an iron frying pan over medium heat for two minutes, turning them regularly, then put them in a bowl and soak them in hot water for about 30 minutes, until soft.
Next, add half the oil to the pan, turn it up to medium high, and sauté the onions and garlic until they're brown (about four minutes). Then put them in the food processor along with the tomatoes, and puree until smooth. Put the result aside in another bowl.
Drain the anchos and put them in the blender with all the molasses, 1/2 cup of the chicken stock, and the chipotles. You know what to do next: puree the heck out of them.
But Wait, There's More!
Put the chile puree in a stock pot, add the remaining oil, and heat it over medium-high heat for about a minute and a half, until it turns darker and thickens. Mix in the tomato-onion goop, and simmer for another four minutes. Then fold in the pumpkin puree and remaining broth.
Keep the mix at a simmer for about half an hour, until it reduces down to a nice, thick sauce suitable for appropriate BBQ enjoyment. Let it cool a little, taste, and enjoy. Then refrigerate your delicious pumpkin-molasses barbecue sauce until you get a chance to use it!