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Smoky Barbecue Salsa

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Ingredients
  Barbecue sauce 1 Cup (16 tbs) (Any Favorite)
  Peeled shallot/Small white boiling onions 2 Cup (32 tbs)
  Chipotle chile puree 2 Tablespoon
  Molasses 2 Tablespoon
  Pure maple syrup 1 Tablespoon
  Red wine vinegar 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Corn ears 2 Small
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Saute
Dish: 
Sauce
Ingredient: 
Chipotle

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4.3125
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 868 Calories from Fat 32

% Daily Value*

Total Fat 4 g5.6%

Saturated Fat 0.41 g2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1291.3 mg53.8%

Total Carbohydrates 204 g68.1%

Dietary Fiber 9.4 g37.6%

Sugars 81.2 g

Protein 17 g33%

Vitamin A 122.3% Vitamin C 99.6%

Calcium 17.9% Iron 36%

*Based on a 2000 Calorie diet

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Smoky Barbecue Salsa Recipe