Why do I call this Danger Sauce? Well, because I can. Try it, and tell me if you don’t think it’s dangerous!
- 1 1/2 cups Orange Juice
- 1 cup tamoato sauce
- 1 1/4 cups beer (I Barking Squirrel, a malty lager)
- 1 chipotle pepper in adobo sauce
- 1 tbsp cider vinnegar
- 3 tbps guava paste, or 1/3 cup guava jam
- 1 tbsp raw (turbinado) sugar
- 1 tsp salt – I like non-iodized sea salt or pink salt
- 1 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp roasted cumin
- 1 tsp grainy mustard
Measure out the OJ, beer, and tomato sauce into a saucepan and bring to a simmer, stirring occasionally. Meanwhile, get the dry ingredients ready. Chop the chipotle with it’s sauce. I have a hand-blender, so I add a touch of orange juice to the chipotle and whirr it up, making a nice paste I can add a bit at a time.
Once the liquids have reduced by about 1/4, add the dry spices, vinegar, guava sugar and mustard. Stir thoroughly, particularly if using guava paste – you want it to dissolve fully.
Let it simmer (stirring occasionally) for another 5-10 minutes, then taste to see if more orange or guava is needed, or more salt or pepper, then add about half of the ground chipotle. Stir, and after 5 min taste again. The hotness is up to you, add the rest of the chipotle if you like a kick to it, leave it out if you like a slow simmer from your chipotles. Or add more if you are a real hot pepper lover.
Simmer for 10 minutes more, then cool, and store in the fridge. Keeps for several weeks.
This sauce is great for glazing as well as a little dipping on the side. Goes great with poultry, but also darn tasty with pork. I would love to know what you think, so if you decide to make this sauce, leave a comment below. Enjoy!