In a classic barbecue sauce, Dried Plum Puree adds depth, deepening the flavor of the spices. In this recipe, smoked paprika and ground chipotle peppers adds smokiness in place of liquid smoke.
Yield: 600 ml / 2 1/2 cups
15 ml / 1 tablespoon vegetable oil
260 g / 2 cups chopped yellow onion
28 g / 1/4 cup garlic
75 g / 1/4 cup Dried Plum Puree
240 ml / 1 cup warm water
360 g / 1 1/2 cups tomato puree
25 g / 2 tablespoons brown sugar
8 g / 2 teaspoons salt
2 g / 1 teaspoon smoked paprika
1 g / 1/2 teaspoon chipotle chili powder
1 g / 1/4 teaspoon ground black pepper
Heat the oil in a saucepan over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for 2 more minutes.
In a small bowl, whisk together the puree and water. Add to the saucepan along with the tomato puree and stir to combine. Season with the remaining ingredients. Cook over low heat until the sauce has reduced to a thick sauce consistency, about 20 minutes. For a smooth texture, puree in a blender. Refrigerate for up to 1 month.