Post by Loupy on Jun 26, 2013 18:07:40 GMT -7
Sweet & Spicy Chipotle Barbecue Sauce
Recipe by Willow Arlen @ www.willcookforfriends.com/
Feel free to adjust the level of heat and sweet in this sauce to your own liking - if you prefer an especially spicy barbecue sauce, add a second chipotle pepper, or a dash of cayenne. If you want it less spicy, leave out the hot pepper all together, or use just a spoonful of the adobo sauce the peppers come in. If you like your sauce a little sweeter, increase the amount of honey or brown sugar to taste, or make the sauce unique by adding a dollop of fruit preserves - cherry is nice, as well as raspberry or apricot!
Makes about 1 1/2 cups
Recipe can easily be doubled
Ingredients:
1/2 small yellow onion, roughly chopped
2-3 cloves garlic, minced
1 TBSP olive oil
3/4 cup ketchup
1/4 cup pineapple juice
1/4 cup honey
1/4 cup dark brown sugar
2 TBSP unsulfered molasses
1-2 Chipotle peppers in adobo sauce (depending on how hot you like it - I find one to be plenty!)
1 tsp. worcestershire sauce
1/2 tsp. smoked paprika
1/2 tsp. dry mustard powder
1/4 tsp. chili powder
Splash of bourbon or whiskey, optional
Method
1. In a large pan over medium heat, saute the onions, garlic, and olive oil until soft and golden.
2. Reduce heat to low and add all the other ingredients.
Cook, stirring occasionally, for 8-10 minutes to give the flavors a chance to get all cozy together.
3. Pour everything into a food processor and blend until smooth.
Note: cover the top of the food processor with a dish towel, and pulse one or two times before blending to avoid splattering.
If you want the sauce extra-smooth, press it through a fine mesh sieve with the back of a spoon or rubber spatula.
4. Store in an airtight container in the fridge for up to a few weeks. Lather on everything.
Enjoy.
Copyright Willow Arlen, all rights reserved.
Recipe by Willow Arlen @ www.willcookforfriends.com/
Feel free to adjust the level of heat and sweet in this sauce to your own liking - if you prefer an especially spicy barbecue sauce, add a second chipotle pepper, or a dash of cayenne. If you want it less spicy, leave out the hot pepper all together, or use just a spoonful of the adobo sauce the peppers come in. If you like your sauce a little sweeter, increase the amount of honey or brown sugar to taste, or make the sauce unique by adding a dollop of fruit preserves - cherry is nice, as well as raspberry or apricot!
Makes about 1 1/2 cups
Recipe can easily be doubled
Ingredients:
1/2 small yellow onion, roughly chopped
2-3 cloves garlic, minced
1 TBSP olive oil
3/4 cup ketchup
1/4 cup pineapple juice
1/4 cup honey
1/4 cup dark brown sugar
2 TBSP unsulfered molasses
1-2 Chipotle peppers in adobo sauce (depending on how hot you like it - I find one to be plenty!)
1 tsp. worcestershire sauce
1/2 tsp. smoked paprika
1/2 tsp. dry mustard powder
1/4 tsp. chili powder
Splash of bourbon or whiskey, optional
Method
1. In a large pan over medium heat, saute the onions, garlic, and olive oil until soft and golden.
2. Reduce heat to low and add all the other ingredients.
Cook, stirring occasionally, for 8-10 minutes to give the flavors a chance to get all cozy together.
3. Pour everything into a food processor and blend until smooth.
Note: cover the top of the food processor with a dish towel, and pulse one or two times before blending to avoid splattering.
If you want the sauce extra-smooth, press it through a fine mesh sieve with the back of a spoon or rubber spatula.
4. Store in an airtight container in the fridge for up to a few weeks. Lather on everything.
Enjoy.
Copyright Willow Arlen, all rights reserved.
