Categories: Condiments/Sauces
Ingredients
- 2 cups apple cider vinegar
- 1 small red onion, quartered
- 1 large garlic clove, smashed
- 1 chipotle in adobo sauce, plus 1 tbsp. sauce from the can
- 3 tbsp bourbon
- 1 tsp coriander seeds
- 1/2 tsp smoked paprika
- 1 cup Bertman Ball Park mustard or other brown stadium-style mustard
- 1/2 cup yellow mustard
- 1/4 cup pure maple syrup
- 1 tbsp. soy sauce
- 2 tsp kosher salt
- 1 1/2 tsp black pepper
Directions
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In a medium saucepan, combine the vinegar, red onion, garlic, chipotle in adobo, bourbon, coriander seeds and paprika. Bring to a gentle boil over medium-high heat, then reduce the heat to medium low and simmer until the flavors come together, about 10 minutes.
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Meanwhile, in a medium bowl, whisk together the adobo sauce, brown and yellow mustards, maple syrup, soy sauce, salt and pepper. Strain the vinegar mixture through a fine-mesh sieve into the mustard mixture (discard the solids) and whisk until smooth and combined.
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Use immediately or store in the fridge for up to 1 month.