Josiah Citrin, owner of Los Angeles restaurants Mélisse and Charcoal Venice, recommends this marinade on beef, lamb, pork or chicken—anything but seafood. The red wine and brown sugar will rein in the chipotle, which will add to the smoke factor from the grill.
- 1 tablespoon vegetable oil
- 1 large onion, fine-diced
- 2 garlic cloves, minced
- 1 teaspoon plus 1 pinch salt
- ½ cup tomato paste
- 1½ cups dry red wine
- 3 cups canned diced tomatoes
- 1 cup brown sugar
- 1¼ cup balsamic vinegar
- 2 tablespoons ground chipotle powder
- 1 whole ancho chili pepper
- 2 teaspoon smoked paprika
- 1 bay leaf
In saucepan over medium heat, combine oil, onion, garlic and pinch salt. Sweat mixture until tender, stirring occasionally, until onions are barely golden.
Stir in tomato paste. Deglaze with red wine, and cook until reduced by half.
Add remaining ingredients. Simmer over very low heat for 1 hour, stirring occasionally. Remove bay leaf.
Transfer sauce to blender and purée until smooth. Pass through fine strainer into bowl. Cool over large bowl of ice. Makes 4 cups.