Smokey Barbecue Salsa

There is a book that my sister gives out for housewarming gifts called The Great Salsa Book. When I tell you that this book contains every salsa recipe imaginable- think Cactus Salsa, Thai Peanut Salsa and Balsamic Berry Salsa. There is one recipe from this book that I used to beg my sister to make for me, the Smokey Barbecue Salsa. This salsa makes a perfect appetizer, it’s sweet and smokey and bursting with flavor. Yes, it does take an hour to cook, but trust me – it’s worth it! I hope you try it.

Smokey Barbecue Salsa (Makes about 2 cups):

1 c barbecue sauce (your favorite kind)

2 c peeled shallots or boiling onions

2 tbsp Chipotle puree (simply puree the peppers and the adobo sauce in a food processor)

2 tbsp molasses

1 tbsp pure maple syrup

2 tbsp red wine vinegar

1/4 c water

2 small ears of corn (I used 1 cup of frozen corn, thawed and drained)

Place barbecue sauce, shallots, Chipotle puree, molasses, maple syrup, vinegar and water in a saucepan and bring to a boil. Reduce heat and simmer, covered, for 1 hour. Add more water as necessary to prevent the mixture from getting too thick.

With sharp knife, cut the corn kernels from the cob. Heat large, heavy bottomed saute pan over high heat until almost smoking. Place no more than 2 layers of corn in the pan at a time and dry roast 4 to 5 minutes until smokey and dark, tossing continuously. Transfer to a mixing bowl, add barbecue mixture and combine thoroughly. Serve slightly warm or at room temperature.