Making a barbecue sauce of nectarines, chipotle peppers, adobo sauce, garlic, salt, peach nectar, and cilantro.
@Shelter This sounds good1
Lime juice yes or no?
@Shelter My bad, the nectarines, i would use a little at a time to get desired tang. If not, I use apple cider vinegar for the punch.
Perfect. Thank you.
@Shelter No problem!
Half a lime was perfect but I also stirred in a tsp of smoked paprika.
It needed it.
@Shelter I loved pimenton, that's smoked paprika, I'm just being fancy, haha.
@Ch3fchr1sto
Man I just packed up the rest for the fridge after letting it stew on low heat for hours to make wings tomorrow and literally grabbed my kid and said come smell this.
I said, "Do you smell that?"
"YEAH. Omg what is that?"
I said, "The sweet hits you faintly at first and then curves around like stepping into a bath of warm caramel. Smoky caramel."
I'm really glad I added the "smoked paprika." It's pulling those chipotles right into place.
@Ch3fchr1sto
Like my brain which is autistic describes it as the key in a lock.
I don't know proper chef speak.