Fresh Cherry BBQ Sauce ~ Over Chicken & Veggie Kebobs

Ingredients

• 1 tablespoon neutral oil*
• ½ cup sweet onions, peelerd, coarse chop
• 1 ½ tablespoons fresh garlic, peeled, coarsely chopped
• 1 large chipotle pepper - in adobe, coarsely chopped
• 2 teaspoons chipotle adobe sauce
• ¼ teaspoon freshly ground pepper
• 1 tablespoon molasses, organic
• 1 tablespoon spicy brown mustard
• ½ cup coconut palm sugar
• 3 tablespoons pure maple syrup
• 3 tablespoons apple cider vinegar, organic
• 2 cups chopped tomatoes with juice, Pomi brand (no preservatives)
• 2 tablespoons tomato paste
• 3 cups Bing Cherries, about a pound

Instructions

1. In a heavy non-reactive pot, add oil and warm over low- medium heat. Add the onions and garlic, stir until just starting to become golden, about 3 minutes. Add the next 10 ingredients - chipotle pepper through tomato paste. Bring to a boil, then turn heat down to a slow simmer and cover the pot.
2. Cook, stirring from time to time for 30 minutes.
3. In the meantime, wash and dry cherries. On a cutting board, remove each pit - discard any stems. This is not difficult - use a small sharp knife, cut cherry in half, pry out the pit and discard. You will have about 2 1/2 cups of pitted cherries.
4. Uncover the sauce, take off heat and cool slightly for 5 minutes. Place in a blender - whirl from low speed to high until very smooth - about 1 minute. Add 3/4's of the cherries to the carafe - puree until smooth, 1 minute.
5. Add the remaining 1/4 of cherries - pulse a few times to chop - KEEP THE SAUCE CHUNKY - great with some texture. OR: chop the remaining 1/4 of the cherries on the countertop, folding into the warm sauce.
6. The BBQ sauce may be hot water "canned." Or, freeze some. Will last in the refrigerator for about a week.Hint: if you puree the sauce smooth, without large pieces of cherries, it will last longer in the refrigerator.
7. Grilled Chicken & Veggie Kebobs with Cherry BBQ Sauce: For 4 Kebobs, cut 1 1/4 pounds of chicken breast (I used chicken tenderloins) into 1 1/2" chunks, marinate with some extra virgin olive oil, grated garlic, salt & pepper.
8. Thread on metal skewers (or soaked bamboo ones) with slices zucchini, yellow pepper and red onion. Add some fresh herbs... thyme leaves are nice, to the kebobs - baste with olive oil infused with some smoked paprika... adds a nice flavor and color. Grill over medium high heat - remember to oil the grates of the grill.
9. Turn when very golden - cook the second side on medium - low heat so they don't dry out, until cooked through. Baste with Cherry BBQ sauce at the end, remove to a platter.
10. Serve with extra sauce on the side and garnish with bing cherries and fresh herbs.

SEE BLOG for more photos and how-tos.

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”

This recipe may not be reproduced without the consent of its author, Karen Sheer