Chipotle BBQ Sauce

Summer is approaching (well, not REALLY as we woke up to snow the past 2 days) and in our house that means the BBQ gets put to full use again.

We BBQ in the winter too, but many days it's just far too cold to get it hot enough to do what it's supposed to do and it's just better to plan a meal that's cooked indoors.

BBQ sauce has never been a big favorite of mine.  Main reason?  Too darned sweet.  Now, I know people like different things and there's nothing 'wrong' with a sweet BBQ sauce - it's just not quite my thing.

So over the years I have tried probably over 100+ different kinds of store brand BBQ sauce and never quite found what makes me happy.  So, being worthy enough I finally decided that it was time to start making my own version of what I liked.

Problem was, there are literally thousands and thousands of different kinds on BBQ sauce.  And each recipe claims to be 'the best' BBQ sauce there is!

Check this out - it describes all the different kinds of BBQ sauce around the world and man, I wish I could try them all!  But it will give you an idea as to why the sauces are different (especially across the US, where it appears each region has it's own variety) and what makes them different.

So, off I went to find OUR BBQ sauce.  I looked at many, picked what I liked from them and sorted out what I had to do.  And wouldn't you know it - the first recipe I put together was THE ONE!  It changes slightly from time to time (depending on how funky I'm feeling) but here's the basic layout and perhaps you'll want to add your own spin!

Chipotle BBQ Sauce
Makes: 4 cups

1 litre ketchup
1 Tbsp butter
4 cloves of garlic, minced
2/3 cup brown sugar
1/2 cup Worcestershire sauce
1 lemon (juiced)
2 Tbsp cider vinegar
1 Tbsp chili flakes
1/4 tsp cayenne
1-7 oz can chipotle chiles in adobo







When working with the chiles, be especially careful to avoid any splashes, spills or accidents.  These are potent peppers and contact in your eyes, an open wound or tender tissues (use your imagination here people).  Use gloves if you need to, we won't laugh!

Take the can of chiles, open carefully (can't stress enough) and pour them into a blender.  Turn your blender on, and blend until all peppers are minced.  You are only going to use 1/3 of the minced pepper mash.  About 3 Tbsp.  The rest, drop into small zip lock bags (snack size works well) and pop into the freezer for another day.

Need ideas as to what to use the left over pepper mash for?  Just let me know and I've got a few up my sleevers!

Melt butter in sauce pan over medium heat, and add the minced garlic.  Saute garlic for 1 minute, then stir in the ketchup.  Heat for 5 minutes, stirring often.

Add remaining ingredients except lemon, stir well and bring to a gentle boil (small, slow bubbles - as opposed to fast boiling water for cooking pasta).

Reduce heat and simmer heat for 10 minutes.



Taste and add the lemon, a bit at a time until desired 'tart' flavour for your tastes.  We find the entire lemon works just fine!

You can use this BBQ sauce immediately, or reserve in the refrigerator for up to one week and use for multiple meals.

Tonight, we used it for ribs, slow cooked in the oven and then finished on the BBQ.  Final stage, add the BBQ sauce and grill for a few minutes before serving!

Great on burgers.  Terrific on chicken!  Pulled pork??  Superb!!  Even added to a chili, this would work great!

Ribs....well - how does this look?

You can also freeze this sauce in containers or freezer bags and thaw in the fridge as needed.






I'm going to look into canning this too, which should be simple enough.  Perhaps it will end up as a Christmas gift for you next year!!

Enjoy the BBQ season!

--The Cook