Roasted red peppers and maple syrup combine in a sweet and spicy sauce with a hint of smoke that complements shrimp, chicken and pork. It’s a great party dip, with just the right amount clinging to each morsel. And since you can make it in less than 15 minutes, it’s also an easy way to add lots of flavor to a week night meal like poached chicken or pork chops.
The original recipe called for chipotle chilies in adobo sauce, but since that’s full of ingredients that aren’t on the approved list for fructose malabsorbers, I substituted smoked paprika and crushed red pepper flakes. The new version tastes almost identical to the older one.
In case any of you are wondering why I haven’t posted in over a week, I’m switching to a new schedule because I live in Alaska and we’re heading into the dark part of the year. When I started this blog last spring, there was lots of light to take photos no matter what time I got home from work, but with shorter days and daylight savings time coming to an end tonight, it’s getting harder. We got a snowfall that stuck this week, so winter is here at last and there won’t be enough light left for photos by the time I finish cooking dinner on weeknights. That means I’ll be taking pictures of my weekend lunches for the next couple of months and mostly likely only posting once a week.
Roasted Red Pepper and Maple Barbecue Sauce
Makes 3/4 cup (180 ml), adapted from Gourmet Magazine
3/4 cup (180 ml) or 6 ounces (168 grams), roasted red peppers, rinsed and drained
1/3 cup (80 ml) real maple syrup
1 tablespoon (5 ml) rice vinegar
1/2 teaspoon (2.5 ml) smoked paprika
1/4 teaspoon (1.25 ml) salt
1/8 teaspoon (.6 ml) crushed red pepper flakes
Blend all ingredients until smooth. Pour contents into a small saucepan and bring to a boil. Reduce heat to low and simmer until the sauce is reduced to 3/4 cup (180 ml), about 8 to 10 minutes. Cool to room temperature and serve with shrimp, chicken or pork.