J. P. Hayes's Chipotle Barbecue Sauce

Recipe Ingredients

2		Ancho chiles - seeded
1 cup	237ml	Warm water
2		New Mexican chiles - 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

Recipe Instructions

1. Rehydrate the ancho and New Mexican chiles in warm water until soft, about 15 minutes.

2. Reserve water

3. Puree the rehydrated chiles, 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

NOTES : Chef J. P. Hayes of Sgt. Pepper's Hot Sauce Microbrewery in Austin, TX brews hot sauces, not beers. This is his favorite Barbecue sauce because of the smoky flavor of the chipotle pepper.

Source:
J. P. Hayes

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