Ingredients
- 8 California Dried Figs, stems removed and chopped
- 1 ½ cups ketchup
- 1 (6-ounce) can tomato paste
- 1/3 cup seasoned rice vinegar
- 1/4 cup dark brown sugar
- 3 tablespoons chipotle puree (see Cook's Note)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon molasses
- ½ teaspoon anchovy paste (optional)
- 2 tablespoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- ½ teaspoon cocoa powder
- ½ teaspoon dry mustard powder
- 2 ½ to 3 cups water, more if a thinner sauce is desired
- Additional salt and pepper to taste, if desired
Directions
- Combine all of the ingredients except the water in a blender. Puree on high for 30 seconds until smooth and thick. Add 2 ½ cups of water and blend for 15 seconds.
- Transfer the sauce to a large saucepan. Stir in the remaining ½ cup of water and heat over medium-high until the sauce begins to simmer. Reduce the heat to medium and simmer, stirring often, for 5 minutes.
- At this point, if you desire a thinner sauce or more seasoning, you can add more water, salt, or black pepper as desired. Store sauce in the refrigerator until ready to use.
Cook's Note:
To create the chipotle puree, use canned chipotles in adobo sauce. For a spicier addition, puree the peppers with the sauce from the can. For less of a spicy kick, use only the sauce around the peppers in the can.