By Big Foodie
But I remembered that I had purchased a 5-pound bag of huckleberries at the Missoula Saturday Market right at the end of last season, and I’ve use them sparingly this winter as I’ve downplayed the role of carbs in my daily eating …
Huckleberry Barbecue Sauce
1 cup of ketchup
2 tablespoons of tomato paste
2 garlic cloves – crushed
1 small onion – finely diced
2 teaspoons smoked paprika
1/4 teaspoon crushed red pepper
1 teaspoon black pepper – coarsely ground
1/2 teaspoon sea salt
2 cups fresh or frozen huckleberries
1 tablespoon butter
1/2 cup brown sugar
2 tablespoons of molasses or Agave nectar
1/4 cup apple cider vinegar
2 tablespoons of balsamic vinegar
2 tablespoons of lemon juice
2 tablespoons of Dijon mustard
2 sprigs of fresh rosemary leaves chopped finely
Heat the butter in a sauce pan and saute onions and garlic until slightly caramelized. Add ketchup, tomato paste, mustard, brown sugar, lemon and spices and stir to blend.
Add vinegars and bring to a boil.
Add huckleberries and juice and reduce to a simmer. Allow to simmer until sauce reduces to a thickened, barbecue sauce consistency, about 20 to 25 minutes.
Salt and pepper to taste.
This barbecue sauce is great for marinating or painting on meat during the last few minutes on the grill. It’s tangy and sweet with a nice, slightly sour and spicy taste to it. Great for chicken and steak.