Adobo Negro Sauce

Ingredients

Serves 4
3/4 cup (175 milliliters) Olive oil
6 cups (1500 milliliters) Finely chopped onion
6 tbsps (90 milliliters) Minced fresh garlic
1 tbsp (15 milliliters) Club House ® Chipotle Chili Pepper, Ground
1 1/2 cups (375 milliliters) McCormick® Gourmet Black Sesame Seed
12 oz (370 milliliters) Stout Beer
1 1/3 cups (265 grams) Grated piloncillo or packed dark brown sugar
1 tbsps (15 milliliters) Club House ® Sea Salt, French Mediterranean
1 tbsps (15 milliliters) Club House ® Pepper, Black Ground

Procedure

Heat oil in large skillet on medium-high heat. Add onion and garlic; cook and stir 1 minute.
Stir in chipotle pepper. Reduce heat to medium. Add sesame seeds; cook and stir 5 minutes until fragrant and toasted.
Stir in beer; bring to boil. Boil 8 to 10 minutes or until reduced to about 4 1/2 cups.
Reduce heat to low. Add piloncillo; cook 10 minutes, stirring occasionally. Allow to cool slightly.
Place beer mixture, sea salt and pepper into blender container; cover. Blend on high speed until smooth.

CHEF’s TIP!

Test Kitchen Tips:
• Store sauce in tightly covered container in refrigerator up to 1 week.

• Serve Adobo Negro Sauce with plancha grilled scallops, shrimp, fish and pork.