CHIPOTLE BBQ SAUCE
This is a delicious and spice barbeque sauce that is delicious with ribs or chicken especially in combination with our Chipotle Dry Rub. Brush the sauce on ribs or chicken as they cook on the grill or mix it with pulled pork or shredded beef for a great sandwich.
Provided by Kristen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Melt the butter in a saucepan over medium heat. Stir in the onion and garlic; cook until the onion has softened and turned translucent, about 5 minutes. Stir in the ketchup, beer, vinegar, jelly, brown sugar, mustard, cumin, chipotle pepper, paprika, and salt. Bring to a simmer, and cook a few minutes until slightly thickened.
Nutrition Facts : Calories 46.2 calories, Carbohydrate 8.4 g, Cholesterol 2.5 mg, Fat 1.2 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 315.5 mg, Sugar 6.3 g
HONEY CHIPOTLE BARBECUE SAUCE
Smokey and sweet. Not only a good mop for bbq pork, chicken or seafood, but also to dip chicken fingers.
Provided by gailanng
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Combine all ingredients in a food processor and blend until very smooth, 1-2 minutes. Refrigerate.
- Sauce may become quite thick once refrigerated. Just heat for a few seconds in microwave.
- Recipe can be doubled or tripled and the level of chipotle pepper can be adjusted to suit personal preferences.
HONEY CHIPOTLE BBQ SAUCE
My family wanted grilled chicken wings a few weeks ago but I didn't have any sauces I really wanted to use. After an afternoon of playing around this is what I came up with, and it worked very nicely. *Just as a note, I've never been one to measure precisely so some minor adjustments to the seasoning may be required.
Provided by ThisGuyAgain
Categories Sauces
Time 40m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Lightly coat the bottom of a large sauce pan with vegetable oil and bring to medium-high heat. Meanwhile sprinkle 1-2 teaspoons of salt onto a small area of a cutting boards. Place your minced garlic on top of this. Take a chef's knife and turn the blade paralell to the board, then place the fingers of your free hand against the side of the knife blade (this should be facing up now) away from the sharpened edge. Press the blade down against the garlic and pull the knife along the board towards you in very short strokes. Be careful to keep the sharp side of the blade against the board and away from you at all times. Be sure to pull the garlic back into a pile and toss it with the salt on occasion. Add salt if there isn't enough friction to crush the garlic. Continue this until you have achieved a paste like consistency. (If this process as described is unclear or undesirable then 1-2 tablespoons of garlic paste can be substituted. There are also numerous demonstrational videos online if I simply wasn't clear enough. Try a search for "how to make garlic paste".).
- Once the pan has come to temperature add the onion along with a healthy pinch of salt and saute for several minutes, stirring occasionally, until it has become transparent.
- While the onion is cooking open the can of chipotle peppers. If you desire a sauce with a smokey medium heat split the peppers open and scrape down the insides to remove the membranes and seeds. If this is your first use of chipotles this is highly recommended. If, however, you desire a sauce with a more intense heat feel free to use some or all of the seeds/membranes. In either case roughly chop the peppers and reserve the adobo sauce (this is the packing liquid from the peppers). As with all hot peppers you should be careful not to touch your eyes or any other sensitive areas until you have washed your hands thoroughly.
- Once the onion has become transparent add the garlic paste. Continue cooking for a few minutes, usually about 2 should do.
- Stir the lemon juice, black pepper, paprika, dry mustard, and cumin into the onion and garlic mixture. Cook this mixture for only another minute or two.
- Carefully place the onion and garlic mixture into a blender. Add the red wine vinegar, adobo sauce, chipotles, and worcestershire sauce. Puree all ingredients until they reach a smooth consistency. This can be done with a food processor or immersion blender if your prefer, however I would highly recommend a good quality blender be used instead.
- Return the contents of the blender to your large saucepan and add the tomato sauce. Stirs these together thoroughly while bringing the sauce to a simmer. Continue cooking covered for 10-15 minutes.
- Check the sauce and adjust the seasoning as needed. Add the liquid smoke here if desired. Stir the honey into the sauce slowly. For best results I would suggest adding the honey in a slow stream in two or three separate installments; stir thoroughly while pouring and cook the sauce for a few minutes between additions while stirring constantly.
- Return the sauce to a simmer and cook covered for an an additional 15-20 minutes. Check the sauce and adjust seasoning as needed. If a thicker consistency is desired continue cooking to reduce the sauce (also bear in mind the sauce will thicken as it cools).
- Allow the sauce to cool completely then refrigerate.
Nutrition Facts : Calories 220.6, Fat 0.8, SaturatedFat 0.1, Sodium 691.5, Carbohydrate 56.9, Fiber 2.9, Sugar 47.7, Protein 2.6
HOMEMADE CHIPOTLE MOLASSES BBQ SAUCE
Homemade condiments will always have the edge over shop-bought. This quick barbecue sauce is spicy, tangy and sweet
Provided by Jennifer Joyce
Categories Condiment
Time 30m
Yield Makes 400ml
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan. Add onion and garlic and cook for 5 mins or until soft. Add the rest of the ingredients.
- Bring to the boil, turn down to simmer for 15 mins, then leave to cool.
Nutrition Facts : Calories 20 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Sodium 0.1 milligram of sodium
CHIPOTLE SAUCE
I grow a huge garden every year to help feed my family of seven. My sister shared this recipe with me as a way to use up my bounty of tomatoes. You can also puree the mixture to create a barbecue sauce for meats.-Jean Kennedy, Walton, Oregon
Provided by Taste of Home
Time 1h15m
Yield 6 half-pints.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel., In a food processor, cover and process tomatoes in batches until finely chopped. Transfer to a Dutch oven. Add brown sugar, vinegar, chipotle peppers and salt. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until most of the liquid is evaporated, stirring constantly. , Remove from heat. Ladle hot mixture into six hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 52 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 221mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
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