Chipotle BBQ Sauce

Chipotle BBQ Sauce

Smoky chipotle peppers simmer into a tangy, slow-cooked barbecue sauce with a deep smoldering heat.

Total 35 min Makes 16 oz Calories 45/serving

Dietary

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

This sauce blends chipotle peppers in adobo with ketchup, brown sugar, and vinegar for a smoky-sweet condiment with a slow building heat. It simmers on the stovetop until thickened and glossy, making it ideal for brushing on ribs, chicken, or pulled pork. A batch keeps well in the fridge for weeks, so it's worth making in quantity.

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 1/2 cups ketchup
  • 2 tablespoons chipotle peppers in adobo sauce, minced
  • 1/3 cup packed brown sugar
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup water

Method

  1. Heat the vegetable oil in a saucepan over medium heat and add the diced onion. Cook, stirring occasionally, until softened and translucent.

  2. Add the minced garlic and cook, stirring, until fragrant.

  3. Stir in the ketchup, minced chipotle peppers, brown sugar, apple cider vinegar, molasses, Worcestershire sauce, smoked paprika, cumin, salt, black pepper, and water.

  4. Bring the mixture to a gentle simmer, then reduce heat to low and cook uncovered, stirring occasionally, until thickened and glossy.

  5. Remove from heat and let cool slightly. Blend with an immersion blender for a smoother texture, if desired.

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

Rate this recipe

★ 4.1 (1)

Chipotle BBQ Sauce

This sauce blends chipotle peppers in adobo with ketchup, brown sugar, and vinegar for a smoky-sweet condiment with a slow building heat. It simmers on the stovetop until thickened and glossy, making it ideal for brushing on ribs, chicken, or pulled pork. A batch keeps well in the fridge for weeks, so it's worth making in quantity.

35 min 16 oz 45 cal

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 1/2 cups ketchup
  • 2 tablespoons chipotle peppers in adobo sauce, minced
  • 1/3 cup packed brown sugar
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup water

Method

  1. 1

    Heat the vegetable oil in a saucepan over medium heat and add the diced onion. Cook, stirring occasionally, until softened and translucent.

  2. 2

    Add the minced garlic and cook, stirring, until fragrant.

  3. 3

    Stir in the ketchup, minced chipotle peppers, brown sugar, apple cider vinegar, molasses, Worcestershire sauce, smoked paprika, cumin, salt, black pepper, and water.

  4. 4

    Bring the mixture to a gentle simmer, then reduce heat to low and cook uncovered, stirring occasionally, until thickened and glossy.

  5. 5

    Remove from heat and let cool slightly. Blend with an immersion blender for a smoother texture, if desired.

  6. 6

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