Jalapeño, Pickle & Onion, Garlic Sauce & Bbq Fasolia Sauce Recipe
Make Jalapeño, Pickle & Onion, Garlic Sauce & Bbq Fasolia Sauce Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fasolia (White Bean) BBQ Sauce
Pickle-Jalapeño-Onion Relish
Garlic Sauce (Creamy)
Assembly / Finishing
Method
Fasolia (White Bean) BBQ Sauce
- 1
Sauté aromatics
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Once shimmering, add 1 teaspoon garlic powder (from ingredients), let bloom 15–30 seconds, then add the drained white beans and stir for 1 minute to coat.
- 2
Simmer and blend
Add 1 cup vegetable broth, 3 tablespoons tomato paste, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup (or honey), 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon salt and 1/2 teaspoon black pepper to the pan. Bring to a gentle simmer, reduce heat and cook 6–8 minutes, stirring occasionally, to let flavors meld and liquids reduce slightly.
- 3
Purée to sauce
Carefully transfer the bean mixture to a blender or use an immersion blender. Purée until completely smooth. If the sauce is too thick, add up to 1/4 cup extra warm broth or water to reach a smooth, pourable consistency. Taste and adjust seasoning (more vinegar for tang, maple for sweetness, salt as needed). Keep warm on very low heat or transfer to a warm bowl.
Pickle-Jalapeño-Onion Relish
- 4
Prepare vegetables
Finely dice 2 cups dill pickles, 1/2 cup pickled jalapeños (adjust for heat), and 1/2 cup red onion. Place in a medium bowl.
- 5
Season and marry
Add 2 tablespoons chopped cilantro (optional), 1/2 teaspoon sugar and 1/4 teaspoon black pepper to the bowl. Toss well and let sit at room temperature for at least 10 minutes (or refrigerate 30 minutes) to let flavors meld. Taste and adjust sugar or jalapeños for desired balance of sweet, briny and spicy.
Garlic Sauce (Creamy)
- 6
Make garlic emulsion
In a small bowl, combine 3 cloves minced fresh garlic, 3/4 cup Greek yogurt (or use 1 cup mayonnaise if you prefer richer sauce), 1/4 cup mayonnaise (omit if using full mayo), 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth. If the sauce is too thick, whisk in up to 2 tablespoons water, 1 tablespoon at a time, to achieve a pourable but creamy consistency.
- 7
Rest for flavor
Let the sauce rest 10–15 minutes in the refrigerator to mellow the raw garlic a little and allow flavors to integrate. Taste and adjust lemon or salt.
Assembly / Finishing
- 8
Warm and plate
If serving warm, gently reheat the Fasolia BBQ sauce in a small saucepan over low heat with 1 tablespoon olive oil, stirring to loosen. Spoon the warm bean BBQ sauce onto a serving dish or plate as a base or drizzle. Arrange or spoon the pickle-jalapeño-onion relish on top or to the side so the crisp, acidic relish contrasts the smoky sauce.
- 9
Add garlic sauce and garnish
Drizzle the creamy garlic sauce over the relish and BBQ fasolia or serve alongside for dipping. Finish with a light sprinkle of smoked chipotle or extra smoked paprika (1/4 teaspoon) and 1 tablespoon chopped parsley or cilantro for color.
- 10
Serving suggestions
Use this combination as a topping for grilled meats, roasted vegetables, tacos, sandwiches, or as a dip for fries and flatbreads. Keep leftover components refrigerated: garlic sauce 4–5 days, relish 1–2 weeks, fasolia sauce 4–5 days.