I never ate worms as a kid. At least I don’t think I did.
Don’t get me wrong, I did a lot of weird things when I was younger. Like reinact Annie with the neighborhood kids, pretend to pick eggs from the
barn garage with my sister, twirl golf clubs around in my toes… you know, those kinds of things.
Worms. Never ate ’em. Worms. Reason # infinity why I could never be on Fear Factor.
These are not worms.
These are mulberries. They look like worms. But taste like wonderful sweet bubbles bursting in your mouth.
They also pair splendidly with smokey spicy chipotle en adobe and exotic passion fruit nectar. And with that dollop of yogurt… mmmmhumm! So good. Really, so good.
Mulberries are a new fruit to me, and in fact, I had only ever heard of them before my husband (the one I made this recipe for) arrived home from our weekly grocery run with a surprise for his sick wife.
It took me a few seconds and a bit of convincing to realize he wasn’t trying to poison me with gourmet larva – note: it’s not the most comforting thing to be approaching with an insect of sorts, and told to close your eyes and open your mouth: endnote.
But it only took one taste to get me on board. Mulberries are where it’s at.
Subtly sweet with a playful texture, they are reminiscent of blackberries and raspberries without that cheek sucking tartness.
And so I naturally did what any worm hating, berry loving, blog writing human being would do.
I done did make me a sauce outta ’em.
I boiled those suckers down with tongue blasting chipotle, pungent garlic, and delicious passion purée. I also totally didn’t partially burn the sauce by getting caught up at the gourmet shop across the street. Nothing a little chicken stock and fruit juice can’t fix – I gotta say I’m so glad we didn’t just scrap this, I think it might be my new fav way to eat chicken!
You might wonder where the finished product pictures are… and if you guessed that we ate it all before I could get a shot, you’d be right.
You’d also be smart to think you can make this recipe with any berry or fruit nectar. Anything smokey, spicy and sweet is a winner in my book!
Have at it, and don’t forget the yogurt!
I’m heading to the South to visit my fam!
What are you up to this weekend?
Mulberry Passion Fruit Chipotle Sauce
Prep Time: 5 minutes
Cook Time: 20 -30 minutes
Ingredients (2-4 servings)
- 1 c. Mulberries
- 1 c. Passion fruit nectar
- 1 c. Chicken stock
- 1 small Chipotle pepper en adobe
- 4 garlic cloves
- 1/4 tsp smoked paprika
- 1/4 tsp smoked salt
- 1 Tbsp butter
- 1/4 c. tomato paste
- Garnish with cilantro
Add everything into a small saucepan, turn on low and simmer for 20-30 minutes.
Remove from heat and puree with a hand held emulsifier, or let cool and blend in a blender. (Do not add hot sauce to plastic – if needbe, transfer sauce to a clean bowl to let cool, then transfer to blender.)
Reheat sauce until warm (if using a blender.)
Serve sauce with a dollop of yogurt over chicken – any style: baked, pan-seared, roasted, fried, lightly breaded… or maybe with pasta… anything you want.
Garnish with cilantro