When I think of a summer flavor I think of blackberries
When I was growing up in Eastern Pennsylvania summers were long, fragrant, and full of freedom. Our neighborhood was relatively new and surrounded by farmland and woods in Bucks County. Days were spent exploring the woods and creeks, old farmhouses that were long abandoned, and picking the fragrant wild blackberries that grew prolifically nearby.
The blackberries were always sweet and ripe, warm with the summer sun. I would come home with my face and fingers dyed purple and my belly fill of the fruit. It always left me feeling very independent and confident that I could forage even though I was a kid
Blackberries are different in Texas. They are larger by far and not as intensely sweet as I remember. Still, the fruit speaks summer to me.
This steak sauce is sweet and fruity with a smokey heat from the chipotle. The wine rounds it out with both sweet and sour.
If the berries are very sweet cut back on the sugar and add a little balsamic vinegar to taste. It goes well with beef, chicken, or pork.
Do keep an eye on it while it simmers because it can go dry quite fast. Add a little more wine or some water if it is too dry.
I used a foodmill to puree the sauce and get all the seeds out but you could leave it chunky or use a blender as well. This is so easy and quick to make but it adds a ton of flavor to your favorite grilled meats. Give it a try and let me know what you think.
Blackberry Chipotle Steak Sauce
- 1 vidalia or Texas 1015 onion, , peeled, and chopped
- 2 cloves of garlic, , smashed with a heavy knife but not chopped
- 1 pint blackberries
- 1/4 cup of sugar
- 2 tablespoons honey
- 1 tablespoons of chopped ginger
- 2 dried Thai chilis
- 2 teaspoons chipotle in adobo, , mashed, or to taste
- 1 1/2 cups Manischewitz Blackberry Wine
- Generous pinch of salt
- Generous pinch of pepper
- Add all ingredients to a saucepan.
- Simmer for 30 minutes making sure the mixture does not go dry.
- Press through a food mill, puree, or leave chunky
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