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Chipotle Barbecue Sauce from scratch |
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Written by Michael Gokey
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This chipotle barbecue sauce has the great flavor of chipotles giving it heat and a great rich smoky flavor. You need to rehydrate the chipotles before you make the sauce or you'll end up with dry chunks of chilies. We will find ways to use the rest of your small pile of homemade chipotles.
Makes about 3 very thick cups. You could make double or more this sauce
Chipotle Barbecue Sauce Ingredients:
- 6 chipotle chilies
- 1 cup boiling water
- 1 onion, chopped
- 1/2 cup brown sugar
- 1/2 cup cider vinegar
- 1/2 cup water
- 1 12 ounce can tomato paste
- 4 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon soy sauce
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons thyme
- 1 1/2 teaspoons dry mustard
- 1 teaspoon Tabasco sauce
Chipotle Barbecue Sauce Preparation:
Place the chilies in the 1 cup of boiling water. Let soak for 1 hour. Remove stems and seed and chop finely. Melt butter in a saucepan and add onion, garlic, cumin and thyme. Sauté until the onion is soft and translucent.
Add chilies (with the water), and remaining ingredients. Puree in the blender and pour back in the saucepan. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.
About Michael
Michael loves gardening, cooking, canning and playing with the kids. Teaching Max, Brandon and Jonathon about Cooking from Scratch, and Living with the Land, and Off the Grid.
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Other notes:* I am thinking about bottling this. Does anyone have experance in bottling in a water-bath canner? Like Ketchup bottles, where do you get them, how long do your process them for, how much head space do you use?
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Last Updated ( Tuesday, 23 September 2008 )
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