Recipes

Enjoy Sampinit With a Savory Kick With Our Sampinit Barbecue Sauce

April 27, 2018

Sampinit’s been the talk of the local food community lately, and for good reason. The local wild raspberry grows around Quezon and Laguna, enticing with its vibrant ruby hue in each berry’s pea- to nickel-sized body—but with only so brief a peak season (we’re talking January to April), you’ll want to take advantage of their availability before they’re gone. Using them in desserts is a no-brainer, but we’ll do you one better: use it to make a one-of-a-kind barbecue sauce that showcases their tart, slightly grassy profile in a savory application.

Try it on chicken; the sauce’s sour-savory profile, along with the bird’s juices, yields an adobo-esque combination.

The sauce requires no fancy skills to make; just a blender, a pot, and 30 minutes of simmering away. The resulting elixir is one that’s part-sweet and part-tangy, with just a kick of heat that brings out the fruitiness of the sampinit. Slather it on your protein of choice—meat, fish, tofu even. Here we use it on chicken (along with the bird’s juices, you get a sensation comparable to adobo) before roasting the bird in the oven for a meal that’s as effortless to make as it is full of warm, homey flavors.

With its fruitiness, the sauce is also especially great with pork or duck.


Sampinit Barbecue Sauce

  • Serves: 2 cups
  • Active time: 45 minutes
  • Total time: 1½ hours
  • Difficulty: Easy

INGREDIENTS

Barbecue Sauce

  • 2 cups sampinit
  • 1 ½ cups cane cider vinegar
  • 2 tbsp sugar
  • 2 tsp chili flakes
  • 2 bay leaves

Chicken

  • 1 whole small chicken, spatch-cocked and cut in half

INSTRUCTIONS

  1. In a food processor or using an immersion blender, pulse sampinit until broken apart but not completely smooth. Set aside.
  2. In a sauce pan, add the vinegar, sugar, chili, and bay leaf.
  3. Bring to a boil over medium-high heat.
  4. Lower the heat and add the pureed sampinit.
  5. Stir and cook until sauce is thickened, about 30 minutes.
  6. Remove from heat and set aside to cool completely.
  7. For the BBQ chicken, coat each half of the chicken in BBQ sauce and place in a preheated 425F oven for 45 minutes, until the chicken is fully cooked through and the skin is golden and charred.
Patricia Baes SEE AUTHOR Patricia Baes

Trish thinks too much about everything—truth, existence.....and what’s on her plate. Her ongoing quest for a better relationship with food has led to a passion for cooking, gastronomy, and a newfound interest in its politics. She is a cheapskate in other aspects of her life, preferring to use her savings on specialty vinegars and degustation menus. While she admits to eating out too much, cooking and baking remain her first love, and she's always looking for quirky new ways to use up seasonal produce. Thanks to her obsession with (unnecessarily) making everything from scratch, she is now desperate to clear her fridge full of homemade condiments. She dreams of perfecting the art of making soufflé with her crappy toaster oven.

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