January 22, 2010

Chipotle-Pomegrante Barbecue Sauce

1 shallot
1 clove garlic
2 chipotle chiles in adobo
1/2 cup pomegranate juice
1/4 cup balsamic vinegar
1/4 cup pomegranate arils
2 tablespoons pomegranate molasses
1 tablespoon dark brown sugar
2 teaspoons mesquite liquid smoke
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt

Place all ingredients EXCEPT the arils into a blender. Plus until smooth. Pour into a small pan and simmer until slightly reduced. Stir in the arils.

My thoughts:
I came up with this recipe because I really wanted to make a barbecue sauce that featured an winter-appropriate ingredient. So many barbecue sauces seem so summery that they seem out of place in January. Pomegranates are only available here during the colder months and I like to pick some up whenever I see them. Their tangy tartness pairs wonderfully with meat, especially pork. I love this sauce on pulled pork sandwiches or in any recipe that calls for barbecue sauce. The texture isn't strictly traditional thanks to the arils but they provide a delicious burst of flavor.


  1. What an interesting addition to barbecue sauce! I'm looking forward to giving this recipe a try!

  2. This looks great! I've been playing around with homemade BBQ sauces since we've been living in Australia (you'd be VERY lucky to find a good one here!), but this encourages me to be a bit more experimental with my ingredients!

    Beautiful photography!


  3. What a terrific recipe. Love the idea of pomegranate based BBQ sauce. I'm having one of those "Whay didn't I thin of this moment!"
    By the way, I have the same mini bowls. They make me smile!

  4. These are my 2 favorite ingredients... I can't think of a better combo for a sauce... great idea~!!


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