Monday, February 24, 2014

Chipotle BBQ Sauce

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 Adobo Peppers, Chopped
1/2 Cup Ketchup
3/4 Cup Apple Cider Vinegar
2 Tablespoons Worcestershire Sauce
1/2 Cup Water
2 Tablespoons Molasses
1/4 Cup Dark Brown Sugar
1 teaspoon Ground Mustard
1/2 teaspoon Cumin
1. Sweat the onions in garlic in the butter and salt over medium heat for 5 minutes. Stir occasionally.
2. Add the remaining ingredients.
3. Bring to a simmer and reduce the heat to LOW.
4. Simmer for 25 minutes, stirring occasionally.
5. Using an emersion blender or up-right blender, carefully puree the sauce until smooth.
6. Return to the heat for an additional 5 minutes before using.

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