I made this recipe from the Serious Eats blog this past weekend. It was good - not great - but with some tinkering could potentially be a great sauce.
Bacon Chipotle Slather Sauce
- makes about 4 cups -
This recipe makes enough sauce for all of your June and July grilled goods. Or you can portion it out and freeze some to stretch it.
Ingredients
2 pieces thick-cut bacon, sliced into 1/2-inch pieces
4 large shallots, chopped
4 garlic cloves, roughly chopped
2 tablespoons light brown sugar
1 tablespoon tomato paste
1/4 cup malt vinegar
1/4 cup water
2 tablespoons molasses
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 can (28-ounce) crushed tomatoes
1 rehydrated, dried chipotle or chipotle en adobo sauce, seeded (leave the seeds in if you want to add serious heat to the sauce)
Coarse salt and freshly ground black pepper
Procedure
1. Add the bacon pieces to a hot Dutch oven or wide saucepot over medium heat. Render the bacon until it’s crisp, 5 to 7 minutes. Add the shallots and garlic and sweat them in the bacon fat with the bacon bits for 5 more minutes.
2. Add the brown sugar and tomato paste, stirring until both melt into the ingredients. Add the vinegar, water, molasses, mustard, Worcestershire, tomatoes and chipotle and stir to combine.
3. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Season to taste with salt and pepper.
4. Let cool slightly and then transfer to a blender or food processor. Process until smooth. Use immediately or refrigerate until ready to use.