Sourghum barbeque sauce

Yield: 1 Servings

Measure Ingredient
1 cup Blackstrap molasses
1 cup Apple cider vinegar
1 cup Balsamic vinegar
2 cups Chopped onions
1 cup Chipotles in adobo
2 \N Heads garlic
1 tablespoon Black pepper
\N \N Sweet spices (cinnamon,
\N \N Allspice, etc)

Stir fry the onions a bit in their own moisture, then add the rest, cook for a few hours, cool, blend. Makes a great marinade, and the leftovers can be used for sauce.

Recipe By : Dave Gomberg

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