On my journey to Brighton Beach, I bought a jar of pekmez. Pekmez
is a molasses made from fruit must, usually grapes. I tried it instead
of brown sugar in a bowl of oatmeal. Less viscous than ordinary
molasses, it tastes mild, fruity, like a dark corn syrup. Perfect for a
special July 4th barbecue sauce. I sautéed pork chops and
dressed them with the sauce. We ate spinach and baked potatoes and
coconut popsicles, too.
Pekmez Barbecue Sauce
28 oz crushed tomatoes
2 cups red wine vinegar
1 cup pekmez
1 cup brown sugar
2 oz tomato paste
1/4 cup Worcestershire sauce
4 chipotles in adobe sauce, about 1/2 can or 1/4 cup
Add all the above to a pot. Stir. Bring to a boil. Reduce to a simmer.
2 tbsp Blue Mountain Country Oxtail Seasoning
1 tbsp dried oregano
1 tbsp dried rosemary
1 tsp dried basil
1 tbsp dried thyme
1 tbsp chile powder
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp black pepper
Add and stir. Continue simmering. Cook to desired thickness. Salt to taste.
