Prepared by Jaxon Stallard From the Park City Cooking School
Makes enough for 8 servings.
Ingredients:
- 2 ounce unsalted butter, softened
- 4 garlic cloves, minced
- ½ Spanish onion, diced
- 1 ounce canned Chipotle pepper
- 3 ounces apple cider vinegar
- 3 ounces barbecue sauce
- 3 ounces dark bittersweet chocolate, melted
- 3 ounces chicken or vegetable stock
- 8 ounces corn syrup
- 2 ounces granulated sugar
- 2 tablespoons honey
- 1 dried bay leaf
- ½ bunch cilantro, finely minced
- pinch ground cumin
- pinch ground cloves
- pinch ground cinnamon
1. Melt butter in a small saucepan over medium heat. Add garlic, onion and chipotle and sweat for 2 minutes. Deglaze with vinegar, bring to boil, reduce to simmer. Reduce by half.
2. Add barbecue sauce, stock, corn syrup, sugar, honey and spices. Mix well and bring to boil. Reduce to simmer and cook for 30 minutes.
3. Slowly add chocolate, mixing until fully incorporated. Remove from heat and allow to cool 10 minutes.
4. Place in blender and blend until smooth. Pass through fine stainer. Add cilantro and mix well.
Season with salt and freshly ground black pepper. Allow to cool completely. Taste; adjust seasoning if necessary.
