J. P. Hayes's Chipotle BBQ Sauce Recipe - Cooking Index
2 | Ancho chilies - seeded | |
1 cup | 237ml | Warm water |
2 | New Mexican chilies - seeded | |
1/2 | Chipotles in adobo | |
1 cup | 237ml | Water |
1 teaspoon | 5ml | Ground pepper |
1 teaspoon | 5ml | Cumin |
1 teaspoon | 5ml | Oregano |
1 teaspoon | 5ml | Salt |
1 tablespoon | 15ml | Canola oil |
1 tablespoon | 15ml | Onion - diced (medium) |
10 | Garlic - peeled and chopped | |
1/2 cup | 118ml | Cider vinegar |
2 tablespoons | 30ml | Balsamic vinegar |
1/4 cup | 40g / 1.4oz | Brown sugar - firmly packed |
1 1/2 cups | 355ml | Ketchup |
1. Rehydrate the ancho and New Mexican chilies in warm water until soft, about 15 minutes.
2. Reserve water
3. Puree the rehydrated chilies, chipotles in adobo, pepper, cumin, oregano, and salt, using enough of the water from step 2 to make a paste.
4. Saute the onion until translucent. Add roasted garlic and saute for 5 minutes more.
5. Add the chile puree, vinegars, brown sugar, and ketchup and simmer for 30 minutes
Yield: 3.5 cups
Source:
J. P. Hayes
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