Johnny Mango, Cabernet Catering

Cabernet Catering’s Zinfandel-Blackberry BBQ Sauce

Serves: 6 people

7 large tomatoes (about 3.5-4 pounds)
3 medium-size yellow onions (about 1 pound) quartered
1 poblano peppers (about 1/2 pound)
10 garlic cloves, peeled
3 tablespoons olive oil
4 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 cup distilled white vinegar
1/4 cup cider vinegar
1 ½ cups water (hot)
Dash hot pepper sauce (Tabasco)
3 tablespoons molasses
1 ½ cup fresh blackberries
1 bottle red zinfandel

Place tomatoes, onions, garlic, pepper into a blender and blend. (1-4 minutes) You will probably have to blend ingredients 2 different times as most blenders won’t hold 7 tomatoes, so separate your vegetables into 2 equal portions and blend.

Place blackberries into a strainer or colander and press juice from blackberries, once you have strained as much of the juice that you can, pour the 1 ½ cups of hot water over your blackberries and strain what ever juice is left. Pour all ingredients (except the red zinfandel) into a large sauce pot. Pour half your bottle of zinfandel into the sauce pan and begin to cook over medium high heat, bring just to a boil and add 2nd half of wine into your sauce pot and bring back to a boil. Once your sauce has begun boiling for the second time turn down to simmer or low and reduce until sauce has thickened.

If you’re in a pinch for time and still want a Zinfandel-Blackberry BBQ sauce, sauté garlic in a small amount of butter, add your favorite BBQ sauce, 1 bottle of Zinfandel and Blackberries (use same instructions as above)