Pomegranate BBQ (Barbecue) Sauce

This BBQ sauce stands on its own, but was created by Monica Pope of T'afia Restaurant in Houston, Texas as the sauce for a Moroccan meatloaf.  Try it her way or be inspired to do it your own way.

• 3 cups ketchup
• 1/2 small yellow onion, minced
• 2 tablespoons pomegranate molasses
• 1 chipotle chile in adobo sauce, minced
• 1 tablespoon adobo sauce
• 1 teaspoon sugar

METHOD

Combine the ketchup, onion, pomegranate molasses, chipotle chile, adobo sauce, and sugar in a small saucepan.  Bring to a boil over low heat.  Simmer for 5 minutes to blend the flavors.  Transfer to a serving bowl and allow the sauce to come to room temperature before serving.

Note: Pomegranate molasses is sold in Middle Eastern markets and specialty-foods stores.  Look for it alongside other syrups.

Yield: About 3 cups

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Reprinted with permission from © 2005 Bill Niman and Janet Fletcher, The Niman Ranch Cookbook, published by Ten Speed Press click for book review

this recipe from www.inmamaskitchen.com

 

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