Blackberry Chipotle Sauce Recipes

GRILLED CHICKEN THIGHS WITH BLACKBERRY BBQ SAUCE

Steps:

• In a small bowl, combine the coriander, paprika and salt. Pat the chicken thighs dry with paper towels, season on both sides with the spice mixture and place in a gallon-size zip-top bag. Refrigerate for several hours but preferably overnight.
• Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
• Brush the chicken thighs with olive oil and place them skin-side down on the hot side of the grill. Cover and cook for 2 minutes. Uncover and move the chicken to the low side of the grill, skin-side up. Cover and cook until the thighs reach an internal temperature of 160 degrees F, 15 to 20 minutes. Pour half the Blackberry BBQ Sauce into a medium bowl and use it to baste the chicken occasionally during the final 10 minutes of cooking.
• Remove the chicken from the grill. Serve with the remaining sauce on the side.
• In a large saucepan, combine the blackberries, beer, vinegars, sugar, onion, garlic, habanero, chipotle powder, coffee, coriander and cumin. Cook over medium-low heat, stirring occasionally, for 2 hours. Carefully puree the sauce in a blender or food processor, then strain.

CHIPOTLE BLACKBERRY BBQ SAUCE

Steps:

• Step 1 In a medium sized heavy bottom pot combine all the ingredients and bring to a boil over medium high heat. Simmer for 20 minutes. Turn heat to low and use a potato masher to mash all ingredients together. Simmer for another 5 minutes. Season with salt and pepper.
• Step 2 Pour everything through a fine mesh strainer into another bowl and use a spatula to mash everything up and push the sauce through the strainer.
• Step 3 Store in an airtight container up to 2 weeks in the refrigerator. Serve as you like.

EASY BLUEBERRY-CHIPOTLE GLAZE

Steps:

• In small bowl, mix all ingredients with whisk until well blended.
• Brush glaze over ham during last 45 minutes of baking.

RASPBERRY CHIPOTLE SAUCE

Steps:

• Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.

BLACKBERRY COMPOTE SAUCE

Steps:

• Mix together water and cornstarch in a small bowl; set aside.
• Place blackberries in a small pot and sprinkle with sweetener and cinnamon. Add cornstarch mixture and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring constantly, until desired thickness is reached, 5 to 10 minutes.
• Remove from heat, add vanilla, and stir.

FILET MIGNON WITH BLACKBERRY SAUCE

Steps:

• Season steaks with salt, pepper and garlic.
• Heat oil over medium-high heat until almost smoking.
• Sear the steaks in the hot oil for 3 minutes per side for medium-rare.
• Transfer the steaks to a serving plate, tent with foil, and let stand.
• Using the same skillet, add the red wine, scraping up any browned bits on the bottom of the pan.
• Let wine boil until reduced by half.
• Add broth, blackberry preserves and chipolte pepper.
• Return to a boil and reduce by half. (The sauce should coat the back of a spoon.).
• Whisk in the butter.
• Season sauce with additional salt and pepper, to taste.
• Drizzle sauce over the steaks.

BLACKBERRY CHIPOTLE CHICKEN

Steps:

• Preheat oven to 425 degrees with the rack placed in the center of the oven. Combine blackberries, honey, chipotle pepper and adobo, cinnamon, and lime juice in a sauce pan over medium heat. Reduce heat and leave to simmer, stirring occasionally to prevent the sauce from burning. While the sauce is simmering, lightly brown the chicken in a skillet or grill. Once both sides are browned, place the chicken in a casserole dish. Cover the chicken pieces with minced garlic and onion slices. Pour the blackberry-chipotle sauce over the chicken, making sure that each piece of chicken has a good amount of sauce on top. Cover the dish with a well-fitting lid or tin foil. Bake the chicken until cooked completely though, approximately 45 minutes. Garnish with fresh basil or mint. This pairs well with herbed rice or coos coos and a green fruit or vegetable (such as fresh green beans, asparagus, or broccoli). Note: For the deepest flavor, marinate the chicken in the blackberry-chipotle sauce and garlic overnight or for a few hours prior to cooking. If a thicker sauce is desired, add a thickening agent such as corn starch, tapioca, or flour, to the blackberry-chipotle sauce.

DYNA'S MARIONBERRY-CHIPOTLE BARBECUE SAUCE

Steps:

• In large saucepan, combine sugar, vinegar, molasses, Worcestershire, rum, mustard, chili powder, pepper, garlic powder, allspice and cloves.
• Bring to simmer over medium heat. Cook, uncovered, until all ingredients are dissolved, stirring constantly, about 5 minutes.
• Stir in ketchup and bring to boil, stirring constantly.
• Add salt to taste.
• Reduce heat slightly, add raspberry jam and 1/4 cup chipotles** and gently simmer sauce, uncovered, until dark and thick, about 30 minutes, stirring often.
• Use right away or transfer to jars, cover, cool to room temperature and then refrigerate. Sauce will keep several months.
• Makes 5 cups or 20 servings.
• Notes:.
• ** Add the chipotle peppers to taste. Since simmering will bring out the heat in the peppers, start by adding 1/4 cup of chipotles and cook for 30 minutes THEN taste again and add additional peppers if you like it REALLY HOT.
• As with any recipe you can vary many of the ingredients to taste. Some items that you might want adjusting are the amount of allspice, and/or cloves or the type of preserves. Marion berry, blackberry, raspberry, strawberry, or blueberry, etc.