1 & 1/2 cup peach jam (approx) 2-3 chipotle chiles in adobo sauce (from a can), minced. 1/4 tsp nutmeg 1/2 tsp mustard powder 1/4 tsp ground ginger 1/2 tsp of granulated garlic and onion powder (approx) zest and juice from 1 lime 1 to 1 1/2 tbsp apple cider vinegar 1/2 tsp of crushed red chile flakes (approx)
In a smallish pot over med-low heat dump everything in and infrequently stir to help it melt. When it just comes to a simmer (small bubbles around the edges) remove from heat & cool then bottle. Simmer it longer to get it thicker if desired.
Good on pork, great on grilled boneless skinless chicken breasts. Brush it on late in the grilling to prevent it from burning.
Modified from a BH&G recipe
-- It's not a question of where he grips it! It's a simple question of weight ratios!
A five ounce bird could not carry a one pound coconut.
Hey! I've been encouraging everybody to try a sauce made from Barb Schaller's Cherry Jam, canned chipotles in adobo and lime juice. I was wondering how it would taste with her peach raspberry jam! Lynn from Fargo
On Thu 16 Jun 2005 06:40:35p, Lynn from Fargo wrote in rec.food.cooking:
Quoted message said:
Hey! I've been encouraging everybody to try a sauce made from Barb Schaller's Cherry Jam, canned chipotles in adobo and lime juice. I was wondering how it would taste with her peach raspberry jam! Lynn from Fargo
You have but to try it! :-)
-- Wayne Boatwright *¿* ____________________________________________
Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974
Lynn from Fargo wrote on 16 Jun 2005 in rec.food.cooking
Quoted message said:
Hey! I've been encouraging everybody to try a sauce made from Barb Schaller's Cherry Jam, canned chipotles in adobo and lime juice. I was wondering how it would taste with her peach raspberry jam! Lynn from Fargo
I first tried it without the vinegar...Tasted like peach limeade. With what ever jam you use, lime or not include the vinegar. The crushed red chile flakes add more heat.
-- It's not a question of where he grips it! It's a simple question of weight ratios!
A five ounce bird could not carry a one pound coconut.
On Thu 16 Jun 2005 06:40:35p, Lynn from Fargo wrote in rec.food.cooking:
Quoted message said:
Hey! I've been encouraging everybody to try a sauce made from Barb Schaller's Cherry Jam, canned chipotles in adobo and lime juice. I was wondering how it would taste with her peach raspberry jam! Lynn from Fargo
You have but to try it! :-)
I think the jam will be overpowered by the chipotle.
On Thu 16 Jun 2005 10:10:32p, sf wrote in rec.food.cooking:
Quoted message said:
Wayne Boatwright said:
On Thu 16 Jun 2005 06:40:35p, Lynn from Fargo wrote in rec.food.cooking:
Quoted message said:
Hey! I've been encouraging everybody to try a sauce made from Barb Schaller's Cherry Jam, canned chipotles in adobo and lime juice. I was wondering how it would taste with her peach raspberry jam! Lynn from Fargo
You have but to try it! :-)
I think the jam will be overpowered by the chipotle.
The one time I bought jarred chipotles in some sort of brownish sauce, it reminded me of peppers in mud, in looks and taste!
However, I have repeatedly bought Fischer & Wieser's Roasted Raspberry Chipotle Sauce and absolutely love it as a final baste for grilled pork.
-- Wayne Boatwright *¿* ____________________________________________
Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974
Hey! I've been encouraging everybody to try a sauce made from Barb Schaller's Cherry Jam, canned chipotles in adobo and lime juice. I was wondering how it would taste with her peach raspberry jam! Lynn from Fargo
Dunno, but I included some onion and some garlic in my version of the cherry chipotle sauce made with my commercially-made cherry jam. I used canned chipotles in adobo - hot little buggers. I think that next round I'll leave out the onions; I dont' think they added anything worthwhile.
The Peach Raspberry Jam is more like raspberry - just not as sweet. Might be good with chipotles. -- -Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story from Notable Women's Dinner at the Governor's Residence.
Monsur Fromage du Pollet wrote on 16 Jun 2005 in rec.food.cooking
Quoted message said:
Peach Chipotle glaze
1 & 1/2 cup peach jam (approx) 2-3 chipotle chiles in adobo sauce (from a can), minced. 1/4 tsp nutmeg 1/2 tsp mustard powder 1/4 tsp ground ginger 1/2 tsp of granulated garlic and onion powder (approx) zest and juice from 1 lime 1 to 1 1/2 tbsp apple cider vinegar 1/2 tsp of crushed red chile flakes (approx)
In a smallish pot over med-low heat dump everything in and infrequently stir to help it melt. When it just comes to a simmer (small bubbles around the edges) remove from heat & cool then bottle. Simmer it longer to get it thicker if desired.
Good on pork, great on grilled boneless skinless chicken breasts. Brush it on late in the grilling to prevent it from burning.
Modified from a BH&G recipe
I like that so much...I tried it with loginberry jam...The only things different I did was simmer it till it thickened and blenderize it to remove lumps and make it smoother. Trying it out tonight on a pork steak.
-- It's not a question of where he grips it! It's a simple question of weight ratios!
A five ounce bird could not carry a one pound coconut.
