Courtesy of Staff Blogger, Madeline Fiore
Makes about 2 cups (480 ml)
Note: This is NOT a sous vide recipe, but intended to augment sous vide recipes for barbecued ribs, chicken, and burgers.
- ¼ cup (60 ml) safflower oil or other high-heat cooking oil
- 1 small yellow onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 3 dried ancho chilies
- 1 dried New Mexico chili
- 4 ½ ounces (128 grams) tomato paste
- ¼ cup (60 ml) molasses
- ¼ cup (50 grams) packed brown sugar
- ½ cup (60 ml) apple cider vinegar
- 3 tablespoons (21 grams) cocoa powder
- 1 tablespoon (15ml) sea salt
- 2 teaspoons (10 ml/4 g) black pepper
- 1 ½ teaspoons (7.5 ml/3 g) ground cumin
- 1 teaspoon/ 5 ml/ ground coriander
- ¼ cup (60 ml) fresh lemon juice (plus zest of 1 lemon)
- ¼ cup (60 ml) fresh lime juice (plus zest of 1 lime), divided
- In a medium saucepan, heat the oil over medium heat and sauté the onions and garlic until translucent, approximately 10 minutes.
- Meanwhile, stem and discard the seeds of the dried chilies. If you like a little more heat, then leave the seeds intact. Put the chilies in a heatproof bowl and pour enough hot water over the top to submerge, let soak for 15 minutes.
- Drain the chili water from the chilies and transfer the softened chilies to a blender with ½ cup (120 ml) of the chili water. Process this mixture to a smooth paste.
- Add the chili paste and all of the remaining ingredients–except for 1/8 cup (30 ml) of the lime juice and the lime zest–to the onion mixture. Bring the mixture to a simmer over medium-high heat, reduce to a low bubble and simmer for 20 to 30 minutes.
- Let cool to room temperature, stir in the remaining lime juice and the zest; pour into an airtight container and store in the refrigerator until ready to use.
Great on ribs, chicken, or burgers!
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