My friend in Maine has been sending me pictures of Snowy Owls that migrated from the polar area and I have been sending him pictures of the beach bunnies here in SoCal. Okay, I’m rubbing it in a little. Yeah, I know it’s still colder than a witch’s wand in most parts of the United States, but out here in Los Angeles the weather has been beautiful and we are still cookin’ shrimp on the barbie.
Here’s my slightly smoky, spicy, Chocolate BBQ Cocktail Sauce. It is the type of condiment you’re going to want to smother all over everything you can get your hands on. Too cold for the barbecue? Then try it on fried shrimp, clams or oysters. It’s also great on fried chicken and oven-cooked ribs.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ready In: 40 minutes
Yield: About 1 1/2 cups
1 cup ketchup
1/2 cup chili sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon chipotle chili powder
2 tablespoons cider vinegar
1/4 cup light brown sugar
3 tablespoons Choclatique Natura Cocoa Powder, sifted
1/2 cup water
1/4 teaspoon lemon zest, finely minced
- Combine all of the ingredients, except the lemon zest, in a small sauce pan and whisk together.
- Bring just to a boil, lower heat and keep on a low simmer. Cook for an additional 20-30 minutes to thicken until the sauce reaches desired consistency.
- Remove from heat and add the lemon zest. Stir in well.
- Serve with your favorite fried seafood.
Chef’s Secret: Chefs all have secret ingredients for their recipe for a barbecue cocktail sauce. Take the time to develop your own signature sauce. Nothing goes better with barbecue than a little bit of chocolate, of course. You can add dark beer or coffee in place of half the water, a tablespoon of honey or molasses in addition to the brown sugar and a teaspoon of Wright’s Liquid Smoke in place of the chipotle chili.