2 cups cherries, washed and pitted
2 cloves garlic
1/4 cup apple cider vinegar
2 tablespoons stone-ground mustard
1 1/2 teaspoons smoked sea salt
2/3 cup canned diced tomatoes with chilies
1/4 cup canned chipotle sauce
1/3 cup turbinado sugar
Place all ingredients in a blender or food processor. Blend until well combined and transfer to a saucepan. Cook, stirring occasionally, on medium heat for about 60 minutes until sauce is reduced by half, or reaches desired thickness.
Tips: Take advantage of in-season fresh cherries and make a double batch of this slightly sweet, slightly spicy sauce. Serve with barbecued chicken, pork or burgers, or drizzle over smoky marinated tofu steaks.