SMOKED CHILE GLAZE
On the weekends, barbecue sauce shows up at nearly every meal. I've made countless versions over the years, but this is still one of my favorites. I draw flavors from around the globe to get just the right balance of sweet, spicy, and tangy. You can brush this on any meat while it's grilling to build a sticky glaze. When mixed with homemade mayonnaise, it becomes an amazing spread.
Yield Makes 1 1/2 cups
Number Of Ingredients 13
Steps:
- Bring the passion fruit puree to a boil over high heat in a small saucepan. Reduce the heat to medium and simmer until the puree is syrupy and reduced by half.
- Transfer to a blender and add the chiles, ketchup, vinegar, molasses, garlic and onion powders, kecap manis, nam pla, liquid smoke, sesame oil, and salt. Blend, scraping down the sides of the blender occasionally, until smooth. The sauce can be covered and refrigerated for up to 1 week.
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