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Annual California Fig Fest 2010
Award-Winning Recipe:
California Mission Fig Barbecue Sauce
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Courtesy
of
Chef Daniel at The Chef's Helper
Posted on
September 2, 2010
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We at
ExperienceClovis.com
are proud to present an award winning
recipe, California Mission Fig Barbecue
Sauce. This unique
fig-based barbecue sauce received Second Place at Fig
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Fest at
Fresno State University on August 7,
2010, in the category People's Choice ̶
Best Food Purveyor. Chef Daniel Renteria, owner
of The Chef's Helper in Clovis, created this
"bold barbecue sauce with rich full flavor of
figs for summer grilling." Chef Renteria served
this award-winning barbecue sauce in his very
unique dish, Stuffed Fig with Beef Brisket.
Every sample of this dish disappeared as quickly
as Chef Renteria dished it up. At the Seventh
Annual California Fig Fest 2010, fairgoers
patiently lined up throughout the day at the
booth of The Chef's Helper to taste these
delicious, savory stuffed fresh figs.
Chef Renteria agreed to share with our readers
his award-winning recipe for California Mission
Fig Barbecue Sauce as follows: |
Ingredients:
2 pounds
dried California mission figs
1cup port wine
1cup honey
1 tablespoon molasses
1/4 cup chili oil
4 cups water, divided
2 cups tomato paste
1 cup red pepper paste
1/4 cup piri piri seasoning*
1/4 cup liquid smoke
Pinch of salt
2 tablespoons horseradish
1 tablespoon garlic powder
Instructions:
Heat figs
with port wine to soften, blend to smooth paste.
Add honey, molasses, chili oil and 2 cup cups of
water. In another pan, heat tomato paste, red
pepper paste, piri piri seasoning, liquid smoke,
salt, horseradish and garlic powder to slow
simmer. Stir in dried fig mixture along with
remaining 2 cups water and mix well. reheat to
boiling and seal in sterilized jars or store in
refrigerator.
Make 2
quart barbeque sauce.
*Piri
Piri Seasoning:
For 1/4 cup piri piri seasoning, thoroughly
combine 1 tablespoon paprika, 2 teaspoons dried
oregano, 2 teaspoons ground ginger, 2 teaspoons
ground cardamom, 2 teaspoons garlic powder, 2
teaspoons onion powder, 1 teaspoon salt, 1
teaspoon ground piri piri or cayenne pepper.
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Clovis
resident for 30 years
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