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Prickly Pear Tequila BBQ Sauce2 cups Photo by Larry White |
| • | 1/2 cup high quality tequila |
| • | 3/4 cup The Perfect Purée Prickly Pear Puree, thawed |
| • | 1 tbsp. canola oil |
| • | 2 1/2 red onions, divided |
| • | 3 tbsp. unsalted butter |
| • | 1/2 tsp. coriander seed, freshly toasted and ground |
| • | 1 1/2 tsp. cumin seed, freshly toasted and ground |
| • | 1 tsp. red pepper flakes |
| • | 2 tbsp. seeded, minced serrano chile |
| • | 2 tbsp. garlic, minced |
| • | 1 tsp. fresh lemon zest |
| • | 2 tbsp. lime juice |
| • | 1/2 cup white Worcestershire sauce |
| • | 1/4 cup apple cider vinegar |
| • | 1 cup water |
| • | 2 tsp. kosher salt |
| Method: | |
| 1. | Preheat oven to 350°F. Coat 2 red onions with canola oil and roast for 1 hour or until inside layers are well softened. Peel the onions and discard outer layers if blackened. Place in blender with Prickly Pear puree and blend at high speed until completely smooth. |
| 2. | Heat 1 tbsp. of butter in a saucepan over medium heat. Mince 1/2 red onion and sauté 5 minutes or until lightly caramelized. Add coriander, cumin, pepper flakes, serrano chile, garlic and lemon zest. Sauté 2-3 minutes. |
| 3. | Add lime juice, Worcestershire, tequila and cider vinegar. Reduce by 1/2 over medium high heat. |
| 4. | Stir in onion and Prickly Pear Puree, water and salt, and bring to a simmer. Reduce heat to low and skim any foam that forms on the surface. Simmer uncovered for 30 minutes, stirring frequently to prevent scorching. |
| 5. | Remove from heat and swirl in the remaining butter. The sauce may be blended to achieve a smoother consistency or left as it is. |
| Serving Suggestion: | |
| This sauce lends itself equally well to grilled or roasted fish, fowl or pork items. It should be brushed on to seasoned portions before and during grilling, or brushed on to larger roasts repeatedly during the final 25 minutes of roasting. Serve with additional sauce. | |