Nothing says summer like firing up the grill. And nothing complements a grilled chop better than a rich, delicious barbecue sauce. Amy Lyda at the Black Mountain Bistro makes this Blackberry Chipotle barbecue sauce to use on the blackberry pork chop the restaurant offers. It's thick, a bit hot and full of the kinds of flavors that evoke summer's richness. Her recipe makes lots of sauce, so buy lots of chops, chicken or beef and invite a bunch of friends over.

Blackberry Chipotle Barbecue Sauce

2 pints of fresh blackberries

2 cups of ketchup

2 cups of red wine vinegar

1 cup brown sugar

1/2 cup of white sugar

1 tablespoon crushed red pepper

1 clove of garlic chopped

Combine all ingredients in nonstick pot and cook string constantly to break up berries let cook down for 1 hour. Strain sauce to remove berry seeds. Serve on pork, chicken, or beef.

Invite us to supper

The Black Mountain News wants to celebrate the wonderful cooks in the Swannanoa Valley by listing a recipe or two each week or so. If you’d like to nominate someone (or yourself), send an email titled Your Recipes to editor Paul Clark at Include the recipe, a line or two about you (where in the Valley do you live, who do you cook for?) and maybe a 2 megabyte photo of the dish and a photo of yourself as well (the last is by no means required).

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