Prickly Pear Tequila BBQ Sauce

2 cups

    • 1 tbsp. canola oil
    • 2 medium red onions left whole with skin on
    • 3 tbsp. unsalted butter
    • 1/2 cup red onion, minced
    • 1/2 tsp. coriander seed, freshly toasted and ground
    • 1 1/2 tsp. cumin seed, freshly toasted and ground
    • 1 tsp. red pepper flakes
    • 2 tbsp. seeded, minced serrano chile
    • 2 tbsp. garlic, minced
    • 1 tsp. fresh lemon zest
    • 2 tbsp. lime juice
    • 1/2 cup white Worcestershire sauce
    • 1/2 cup high quality tequila
    • 1/4 cup apple cider vinegar
    • 3/4 cup The Perfect Purée Prickly Pear,  thawed
    • 1 cup water
    • 2 tsp. kosher salt
1. Preheat oven to 350° F. Coat the whole red onions with canola oil and roast for 1 hour or until inside layers are well softened. Peel the onions and discard outer layers if blackened. Place in blender with Prickly Pear puree and blend at high speed until completely smooth.
2. Heat 1 tbsp. of butter in a saucepan over medium heat. Sauté minced onions 5 minutes or until lightly caramelized. Add coriander, cumin, pepper flakes, serrano chile, garlic and lemon zest. Sauté 2-3 minutes.
3. Add lime juice, Worcestershire, tequila and cider vinegar. Reduce by 1/2 over medium high heat.
4. Stir in onion, Prickly Pear puree, water and salt, and bring to a simmer. Reduce heat to low and skim any foam that forms on the surface. Simmer uncovered for 30 minutes, stirring frequently to prevent scorching.
5. Remove from heat and swirl in the remaining butter. The sauce may be blended to achieve a smoother consistency or left as it is.
Serving Suggestion:
This sauce lends itself equally well to grilled or roasted fish, fowl or pork items. It should be brushed on to seasoned portions before and during grilling, or brushed on to larger roasts repeatedly during the final 25 minutes of roasting. Serve with additional sauce.