Although this sauce seems to be made for salmon, it is great on chicken and pork as well. Be sure to marinate the meat for a couple of hours before barbecuing. Continue to brush while meat is on the grill so you create layers of sweet-hot caramelization.
2 tablespoons unsalted butter
¼ medium red onion, finely diced
1 garlic clove, finely diced
2 chipotles en adobo, minced
1 can tomato sauce
2 tablespoons tomato paste
2 tablespoons Dijon mustard
3 tablespoons brown sugar
2 tablespoons honey or agave nectar
1 teaspoon cayenne
1 tablespoon chile powder
1 tablespoon paprika
1 tablespoon Worcestershire sauce
In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent. Stir in the chipotles and after a couple more minutes add the tomato sauce and simmer for 15 minutes. Add the remaining ingredients and simmer for 20 more minutes.
Allow to cool at room temperature before adding to meat as marinade. This can keep for one week refrigerated and several months frozen.
Makes 2 cups.