This stellar sauce is smoky from the adobo and tangy from the cider vinegar. It's great on beef and pork. Plus: F&W's Ultimate Grilling Guide 

Grace Parisi
June 2013

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Credit: © John Kernick

Recipe Summary

Yield:
makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, combine all of the ingredients and puree until smooth. Scrape into a small saucepan and simmer for 2 minutes, until glossy. Use on chicken, pork and beef.

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Make Ahead

The sauce can be refrigerated for up to 1 week.

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