b'Grilled Arctic Charwith Chipotle Barbecue Sauce, JicamaSalad & Mango-Pineapple SalsaHEATHER TERHUNEServes 6FOR THE CHIPOTLE BARBECUE SAUCE (yields 3 cups): 1 tablespoon Pompeian Extra Virgin Olive Oil 1 small onion, finely chopped 4 garlic cloves, minced 1 tablespoon dry mustard powder 1 teaspoon red pepper flakes 3 tablespoons C&H or Domino dark brown sugar 2 cups ketchup 3 whole chipotles in adobo sauce, finely choppedB/d cup Worcestershire sauce B/d cup cider vinegar 1 tablespoon molasses W teaspoon freshly ground black pepper FOR THE JICAMA SALAD (6 servings):1 large jicama, peeled and cut into thin matchstick slices2 large carrots, peeled and cut into thin matchstick slices1 red bell pepper, cut into thin matchstick slices V cup radishes, sliced 1 small red onion, peeled, juliennedJuice of 3 limes (no zest)2 tablespoons cider vinegarV teaspoon cayenne pepper 2 tablespoons honeyW cup canola oilW cup fresh cilantro, finely mincedW cup fresh green onion, slicedKosher salt and freshly ground black pepper to tasteFOR THE MANGO-PINEAPPLE SALSA (6 servings):2 cups fresh pineapple, cut into W-inch dice1 ripe mango, peeled and pitted, cut into W-inch dice1 red bell pepper, seeded, cut into W-inch diceV cup English hothouse cucumber, seeded, cut into W-inch diceV cup red onion, cut into W-inch dice3 tablespoons fresh cilantro, minced99'