Spicy Blackberry Chipotle Sauce Recipe
Is there something in our brain that triggers it to desire exactly what’s in season? Or maybe the warmth of the summer just makes us feel like spicing things up a bit more. I don’t know, but I have been adding hot peppers to a lot of dishes lately and loving it.
So when our recent blackberry foraging escapades didn’t prove to be as lucrative as I’d hoped, I decided that instead of decking our freezer doors with jam we should just enjoy those last few berries to use in a savory, spicy-sweet sauce. My plans were further solidified when the next morning’s paper arrived.
The object of my inspiration was a recipe for a fresh blackberry and chipotle sauce, which the author had deemed best over grilled pork chops. I wasn’t going to argue with that kind of logic and let me tell you, it turned out to be one of my better calls this week. (Unlike the brown rice and ratatouille combination that had sounded so promising, yet turned out to be much less than the sum of its parts.)
The sweet blackberries and hot, smoky chipotles married together deliciously with a splash of aged balsamic to seal the deal. And while the sauce was amazing with our grilled chops, I would use this on chicken or salmon in a heartbeat and am certain the leftover sauce will be a wonderful lead-in to the coming weekend drizzled over some creamy fromage blanc and washed down with some chilled rosé that we’ll continue to enjoy as long as the sun is shining.
Labor Day may have come and gone, but we still have three weeks of actual summer and I plan to soak up every last minute before succumbing to…oh, never mind. Here’s to blackberries, hot peppers and the last 20% of summer!
- 2 Tbsp olive oil
- ¼ cup minced shallot
- ¼ cup dry rosé or white wine
- 2 Tbsp chipotle chilies in adobo sauce, chopped (use more or less depending on desired heat level)
- 1 1/2 tsp Herbes de Provence
- 2 cups fresh (or frozen) blackberries
- 1 tsp sugar
- ½ tsp Kosher salt
- 1 Tbsp aged balsamic vinegar (*see note below)
- In a medium skillet, heat the olive oil over medium-low heat. Add the shallots and sauté until they are soft and translucent.
- Deglaze the pan with wine and add the blackberries, chipotles, Herbes de Provence, sugar and salt. Simmer for five minutes until slightly thickened, breaking up the berries with a wooden spoon as they soften.
- Remove from heat, taste and adjust seasoning if needed (at this point you can add a few more chipotles if it’s not hot enough for you). Stir in aged balsamic and serve.
* The aged balsamic really takes this sauce to a whole new level. It’s a wonderful thing to have on hand, so I highly recommend adding it to your pantry if it’s not already there. The sauce would be great over grilled pork, chicken or salmon, or serve alongside a cheese plate that includes soft, creamy cheese.