Ingredients
2 tablespoons olive oil
2 small red onions, finely chopped (about 1 cup)
4 cloves garlic, minced
2 medium jalapeno peppers, seeded and chopped (optional)
2 cups merlot wine
1 (12 ounce) jar chokecherry preserves
2 (28 ounce) cans diced tomatoes
4 dried chipotle peppers, ground (about 2 tablespoons)
1/2 teaspoon salt
1 teaspoon black pepper
1/2 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup balsamic vinegar
Directions
- Put oil a dutch oven over medium heat. Add onions, garlic and jalapeno peppers and cook until soft, about 5-7 minutes. Add merlot, increase heat to medium high, and reduce by half. Add chokecherry preserves and cook 5 more minutes. Add tomatoes, chipotle, salt and pepper. Bring back to a boil, reduce heat and simmer 20 minutes. Add soy, worcestershire and vinegar. simmer another 10 minutes. Adjust seasonings. Let sit overnight.