1 sm Onion; cut into quarters
2 cl Garlic; crushed
1 tb Olive oil -OR-
1/4 c Water
1 Chipotes in adobo; up to 2,
- chopped
6 oz Can tomato paste
3/4 c Water
1/4 c Bourbon
1/4 c Light or dark unsulphured
- molasses (not blackstrap)
1/4 c Tamari
2 tb Pure maple syrup
2 tb Cider vinegar
1 ts Dry mustard
Salt
Black pepper; freshly ground
Place onion and garlic in a blender and process until smooth. Heat the
olive oil or water in a large skillet over medium heat. Add the onion
and garlic puree and cook, stirring a few times, to mellow the
flavor, about 5 minutes.
Place the chipotles in the blender and process until smooth. Add to
the onion-garlic puree along with the tomato paste, water, bourbon,
molasses, tamari, maple syrup, vinegar, and mustard. Bring to a boil,
then reduce the heat to low. Season to taste with salt and pepper and
simmer, stirring occasionally, until the sauce thickens slightly and
the flavor develops, about 15 minutes. This sauce will keep for
several days, tightly covered, in the refrigerator. It also freezes
well.
Recipe by Vegan Planet by Robin Robertson
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* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
