After a long winter and a major snowfall last weekend, my husband and I were excited to enjoy the beautiful sunshine and use our new smoker to make a delicious feast for our Saturday dinner. With ribs and roasts slow cooking, we began to think about making a savory sauce to enjoy along side our meal. If you haven't noticed, we like things a little spicy around here and this sauce definitely fits the bill. This sauce combines our love of a slightly vinegary barbecue sauce with the back-of-the-throat tingle only chipotle peppers can provide. If you like things a less spicy, all you have to do it cut back on the amount of peppers you use (I would recommend 2 peppers for a mild flavor). Any extra sauce can be stored in a glass jar with a tight fitting lid in the refrigerator for at least a month. Use this spicy condiment for pork, beef, chicken wings and even venison. 2 Tablespoons Butter 1 Medium Yellow Onion, Diced 1/2 teaspoon Salt 6 Cloves Garlic, Minced 5 Chipotle in
"Modern Southern Cook"