When our Vermont Maple Balsamic Vinegar first filled the fusti we were off to find the ideal barbecue sauce. The combination of chipotle and maple flavors makes a wonderful barbecue sauce and replacing white vinegar with the maple infused balsamic gives this mixture deep notes of sweet and smoky. We first used this sauce in our Fall-off-the-bone Pork Back Ribs but it’s also great on chicken or any meat that hits the grill. This is our spin on Sara Foster’s recipe from Leite’s Culinaria. It’s one of those throw-it-all-in-a-pot-and-let-it-do-its-thing recipes.
INGREDIENTS
- 1 cup Olive This! Vermont Maple Balsamic Vinegar
- 1 can (28 oz) crushed tomatoes
- ¼ cup Worcestershire sauce
- 2 tablespoons Olive This! Chipotle Infused Olive Oil
- ½ cup packed light brown sugar
- ½ cup apple cider (or unfiltered apple juice)
- juice of 2 lemons
- 4 garlic cloves, minced or pressed through a garlic press
- 2 tablespoons Coleman’s dry mustard
- 2 teaspoons sea salt
- 2 teaspoons freshly ground pepper
DIRECTIONS
1. Add all ingredients to a medium saucepan and whisk to combine.
2. Bring the sauce to a boil over medium-high heat. Once boiling, reduce heat and simmer for about 40-45 minutes until the sauce thickens and reduces to about 3 cups. Let cool slightly.
MAKES ABOUT 3 CUPS
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