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Chocolate Chilli Barbecue Sauce | Recipe by sousvidetools.com

Chocolate Chilli Barbecue Sauce

Chocolate Chilli Barbecue Sauce Sauces and Condiments

    Ingredients

    • 60 ml safflower oil or other high-heat cooking oil
    • 1 small white onion, peeled and chopped
    • 2 garlic cloves, peeled and minced
    • 3 dried chilies
    • 1 dried New Mexico chili
    • 4 ½ ounces (128 grams) tomato paste
    • 60 ml molasses / black treacle
    • 50 grams packed brown sugar
    • 60 ml apple cider vinegar
    • 3 tablespoons cocoa powder
    • 1 tablespoon sea salt
    • 2 teaspoons black pepper
    • 1 ½ teaspoons ground cumin
    • 1 teaspoon/ 5 ml/ ground coriander
    • 60 ml fresh lemon juice (plus zest of 1 lemon)
    • 60 ml fresh lime juice (plus zest of 1 lime), divided

    Equipment

    EQUIPMENT

    • Blender
    • Saucepans
    • Bowl

    Method

    Although this isn’t strictly speaking a sous vide recipe, we here at Sous Vide HQ like to spice things up now and then – and what better way than with this delicious sauce that would be perfect to add a little spice to sous vide recipes for barbecued ribs, chicken, and burgers. *Warning* Drooling may commence immediately!

    Makes about 500ml

    METHOD

    1. Heat the oil in a medium sized saucepan over a medium heat and sauté the onions and garlic until translucent, this will take around 10 minutes.
    2. Meanwhile, cut the stems and remove the seeds of the dried chillies. If you’re brave and like a little more heat, feel free to leave the seeds intact. Pop the chillies in a heatproof bowl and pour enough hot water over the top to cover them, allowing them to soak for 15 minutes.
    3. Drain the water from the chillies into a bowl / measuring jug and transfer the softened chillies to a blender with 120 ml of the chilli water. Whizz the mixture until it becomes a smooth paste.
    4. Add the chilli paste and all of the remaining ingredients–except for 30 ml of the lime juice and the lime zest–to the onion mixture. Bring the mixture to a simmer over medium-high heat, reduce to a low bubble and simmer for 20 to 30 minutes.
    5. Leave to cool until it reaches room temperature, then stir in the remaining lime juice and the zest; once that is done, pop into an airtight container and store in the refrigerator until ready to use!
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