Blackberry Chipotle BBQ Sauce

Blackberry Chipotle BBQ Sauce

Tangy blackberry preserves and smoky chipotle simmer into a deep, fruit-forward barbecue sauce.

Total 45 min Makes 16 oz Calories 45/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Fresh blackberries break down with onion, garlic, and chipotle chiles into a glossy, smoky-sweet sauce with a tangy vinegar backbone. It works well brushed on ribs and chicken during the last minutes of grilling, or served alongside pulled pork. Simmering the berries first and straining out the seeds gives the sauce a smooth, jammy texture.

Ingredients

  • 2 cups fresh blackberries
  • 1 tablespoon olive oil
  • 1/2 cup yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons chipotle chiles in adobo sauce, minced
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. Heat olive oil in a 6-quart saucepan over medium heat. Add onion and cook until softened, about 4 minutes.

  2. Add garlic and cook, stirring, until fragrant, about 30 seconds.

  3. Add blackberries and cook, stirring occasionally and mashing gently, until they break down and release their juices, about 5 minutes.

  4. Stir in ketchup, vinegar, brown sugar, chipotle chiles, Worcestershire sauce, smoked paprika, salt, and pepper.

  5. Bring to a simmer, then reduce heat to low and cook uncovered, stirring occasionally, until thickened and glossy, about 25 minutes.

  6. Remove from heat and let cool slightly, about 5 minutes.

  7. Pour the sauce through a fine-mesh strainer into a bowl, pressing with a spatula to remove seeds and skins, then discard the solids.

  8. Transfer the strained sauce to a jar or airtight container and refrigerate until ready to use.

Rate this recipe

★ 3.8 (1)

Blackberry Chipotle BBQ Sauce

Fresh blackberries break down with onion, garlic, and chipotle chiles into a glossy, smoky-sweet sauce with a tangy vinegar backbone. It works well brushed on ribs and chicken during the last minutes of grilling, or served alongside pulled pork. Simmering the berries first and straining out the seeds gives the sauce a smooth, jammy texture.

45 min 16 oz 45 cal

Ingredients

  • 2 cups fresh blackberries
  • 1 tablespoon olive oil
  • 1/2 cup yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons chipotle chiles in adobo sauce, minced
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. 1

    Heat olive oil in a 6-quart saucepan over medium heat. Add onion and cook until softened, about 4 minutes.

  2. 2

    Add garlic and cook, stirring, until fragrant, about 30 seconds.

  3. 3

    Add blackberries and cook, stirring occasionally and mashing gently, until they break down and release their juices, about 5 minutes.

  4. 4

    Stir in ketchup, vinegar, brown sugar, chipotle chiles, Worcestershire sauce, smoked paprika, salt, and pepper.

  5. 5

    Bring to a simmer, then reduce heat to low and cook uncovered, stirring occasionally, until thickened and glossy, about 25 minutes.

  6. 6

    Remove from heat and let cool slightly, about 5 minutes.

  7. 7

    Pour the sauce through a fine-mesh strainer into a bowl, pressing with a spatula to remove seeds and skins, then discard the solids.

  8. 8

    Transfer the strained sauce to a jar or airtight container and refrigerate until ready to use.