Smoky Barbecue Salsa
|Barbecue sauce||1 Cup (16 tbs) (Any Favorite)|
|Peeled shallot/Small white boiling onions||2 Cup (32 tbs)|
|Chipotle chile puree||2 Tablespoon|
|Pure maple syrup||1 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Corn ears||2 Small|
Place the barbecue sauce, shallots, chipotle puree, molasses, maple syrup, vinegar and water in a saucepan, and bring to a boil.
Reduce the heat and simmer, covered, for 1 hour.
Add more water as necessary to prevent the mixture getting too thick.
With a sharp knife cut the corn kernels from the cob (about 1 cup).
Heat a large, heavy-bottomed saute pan or skillet over high heat until almost smoking.
Place no more than 2 layers of the corn kernels in the pan at a time, and dry-roast for 4 to 5 minutes until smoky and dark, tossing continuously.
Transfer to a mixing bowl, add the barbecue mixture, and thoroughly combine.