choc chilli sauce

chocolate and chipotle chilli in adobo barbecue sauce

Making your own sauces means the sauce is super fresh, you have control of the sugar content and you can avoid those nasty artificial flavours and stabilizers.

Owning a Mexican themed café – Donnie Taco – inspired this particular sauce which is based around our espresso BBQ sauce with the addition of more spices, chillies in adobo and dark chocolate. We use it in the cafe in our bacon and egg sandwiches with cheese and a jalapeno mayo.

ingredients

• 1 shallot
• 2 cloves garlic
• 30g grapeseed or olive oil
• 1/2 tsp paprika
• 1/4 tsp all spice
• 1/4 tsp cinnamon
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp pepper
• 200g passata
• 100g apple cider vinegar
• 60g raw sugar
• 1 tbsp golden syrup
• 1 tbsp chilli in adobo sauce
• 50g dark chocolate

directions

for Thermomix

1. Chop garlic/shallot 4 sec, speed 7.
2. Add oil cook for 100 deg, 4.5 mins, speed 1.
3. Add spices to TM bowl and mix until combined. 30 sec, speed 1.
4. Add remaining ingredients and cook on varoma, 20 mins, speed 1.
5. Remove measuring cup after 15 minutes.*
6. Allow to cool then blitz for 30 seconds, speed 9.
7. Store in an airtight container in the fridge for 2-3 weeks.
8. Enjoy your choc chilli sauce!

*Depending on how thick or thin you like your sauce will affect the timing here. When you remove the measuring cup have a look at the sauce and check the thickness and adjust as necessary.

for stovetop

1. Finely chop the garlic and shallot and saute in oil over a medium heat for at least 10 minutes until golden.
2. Add the remaining ingredients, bring to almost boiling then reduce and simmer until the sauce thickens, roughly 25 minutes depending on how thick you want the sauce.
3. Allow the sauce to cool before transferring to a food processor and blend until smooth.
4. Store in an airtight container in the fridge for 2-3 weeks.
5. Enjoy your choc chilli sauce!

For other sauce ideas click here.