This is a delicious tangy concoction that was originally done by Bobby Flay and Jack McDavid way back in the early days of "Grillin' 'n Chillin'" on Food TV. I usually take this set of ingredients and tinker with it every time I make it, so feel free to do that yourself.
Heat Scale: Variable, depending on how much "heat" you use (I use a lot!)
Yields about 2-1/3 cups

2 cups drained canned tomatoes
3 tablespoons Ancho chile powder
3 tablespoons Pasilla chile powder
1 canned chipotle chile -- diced
1 tablespoon honey
1 tablespoon brown sugar
3 tablespoons red wine vinegar
1 teaspoon cayenne
1/4 cup minced garlic
1/4 cup olive oil

Combine all ingredients in a blender or food processor; puree until mixture is smooth. Great for marinating pork chops up to 24 hours before grilling. Brush meat during grilling.

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Copyright 2005 Carol Stevens, Shaboom's Kitchen, All Rights Reserved