Ingredients

1/2 cup olive oil
1/4 cup honey
1 - 3 chipotle peppers
2 inches fresh ginger root, peeled and grated
6 sun-dried tomato pieces, preferably in olive oil
Juice and zest of one lime
3 cloves garlic
1/2 tsp salt
Warm water, sufficient to achieve the consistency
-- you like for a BBQ sauce (about 1/4 cup)
1 tbs sherry vinegar (optional)

Directions

In a food processor or blender mix all ingredients, except water, until the mix is a smooth paste.

The barbecue sauce is now ready if you like a thick paste. If not, add water gradually until you have the consistency you desire. Don't add too much water as you will reduce the ability of the sauce to glaze over the food. If you like a very thin barbecue sauce, add more honey, (about 2 tablespoons).

Reserve as much sauce as you need for your meal and put the remainder in a glass jar with a good seal. The sauce can be refrigerated for two weeks.

"This recipe is easy to put together and very rich and complex in flavours that hold up well on the grill. It goes great with any veggies you may wish to grill and will also complement chicken or fish. You can make this a mild sauce by having only one pepper or very hot by adding all three. Choose peppers that are small and very dark and still slightly soft like a sun-dried tomato; sometimes chipotle peppers come large, dryer and light brown in colour; while good for chili, they don't provide the right consistency for a BBQ sauce."

Created in the kitchen of: Dorothy, Ontario, Canada

Recipe published: Summer, 2006

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