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July 3, 2013

Mixing to match

Think BBQ sauce, not meat, when choosing cocktails

(Continued)

1 teaspoon dried oregano

1 teaspoon ancho chili powder

1 teaspoon coriander seeds

1/2 teaspoon cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon black peppercorns

1 medium yellow onion, chopped

4 cloves garlic

1/4 cup orange juice

2 tablespoons cider vinegar

1 tablespoon molasses

1 tablespoon brown sugar

Pinch salt

In a small, dry skillet over medium-low heat, combine the achiote, cumin, oregano, chili powder, coriander, cinnamon, allspice and peppercorns. Toast, stirring constantly, until just fragrant, about 2 minutes.

Transfer to a spice grinder, and grind until reduced to a fine powder.

Transfer to a food processor or blender, and add the onion, garlic, orange juice, vinegar, molasses, brown sugar and salt. Process until smooth.

Transfer to a bowl, and use immediately or cover and refrigerate up to a week.

Nutrition information per 2 tablespoons: 35 calories, 0 g fat, 0 mg cholesterol, 8 g carbohydrate, 1 g fiber, 4 g sugar, 1 g protein, 25 mg sodium.

BALSAMIC STRAWBERRY JALAPENO BARBECUE SAUCE

Heat and sweet combine beautifully in this barbecue sauce. And while it is wonderful on chicken or ribs, there’s no need to stop there. A dollop of this and a slab of blue cheese can turn a basic burger into a truly transformative grilling experience. To tame the heat a bit, don’t include the seeds or inner ribs of the jalapeno.

Start to finish: 1 hour

Makes 11/2 cups

2 cups balsamic vinegar

1/2 cup strawberry jam

2 tablespoons tomato paste

1 large shallot, minced

1/2 fresh jalapeno, chopped

2 tablespoons Dijon mustard

1 tablespoon olive oil

1 tablespoon Worcestershire sauce

Salt, to taste

In a medium saucepan over medium heat, combine the vinegar and jam. Bring to a simmer and cook until reduced to about 3/4 cup.

Stir in the tomato paste, shallots, jalapeno, mustard, olive oil and Worcestershire sauce. Simmer for another 5 minutes, then transfer to a blender and puree until smooth. Season with salt.

Nutrition information per 2 tablespoons: 90 calories; 10 calories from fat (11 percent of total calories); 1 g fat (0 g saturated, 0 g trans fats); 0 mg cholesterol; 18 g carbohydrate; 0 g fiber; 15 g sugar; 0 g protein; 190 mg sodium.

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