The weather is already feeling very fallish here in western Massachusetts and it is making me happy about my choice to leave Bermuda. I really missed the seasons! Sweatshirts man, sweatshirts. When I was young, I would go apple picking around this time of year with my family. None of us had been in at least 10 years, but we randomly decided to go on a lazy afternoon this weekend. Needless to say, it's gonna be an apple-y week here on TFIMB. Sidenote: Chipotle is a main ingredient in this BBQ sauce, but it's also one of the 2 featured ingredients on this week's Foodie Fights. Check it out.
Apple picking action shot! The first time action and apple picking have ever been used in the same sentence.
They had peaches there too.
Thats a lot of apples.
Brown sugar, cumin, worcestershire, molasses, ketchup, and mustard powder. Recipe is below.
Apples and tomatoes go into the pan after onions and garlic.
This is after the spices and liquids go in.
Then it cooks down for 20 minutes or so.
In the food processor.
We ate this with some pork tenderloins.
There was plenty left to save for later! This will only last about a week in the fridge.
2 red onions diced
3 garlic cloves diced
2 tomatoes diced
6 apples peeled and chopped
5 dried chipotles seeds and stems removed, broken into smaller pieces
bowl filled with:
1/4 cup brown sugar
1/4 cup molasses
1/4 cup apple cider vinegar
2 tablespoons ketchup
2 tablespoons worcestershire sauce
1 tablespoon cumin
1 teaspoon mustard powder
Saute the onions in oil for 10 minutes until browned. Add garlic. 1 minute. Add tomatoes and apples. 2 minutes. Add the chipotles and the bowl of flavorings. cover and simmer for 20 minutes. Put into a blender or food processor and serve.