Kevin Rathbuns Chipotle Pepper Bbq Sauce Recipes

HOW TO MAKE DRIED CHIPOTLE CHILES

How to Make Dried Chipotle Chiles image

Chipotle peppers are basically ripened jalapeño chiles that have been smoked and dried. They can be ground and used in many Mexican and Tex Mex cooking and are typically sold in a rich, smokey flavored adobo sauce.

Provided by Kevin Is Cooking

Time 13h

Number Of Ingredients 1

Ingredients

20 jalapeños

Steps:

Set smoker temperature to 200°F.
For the wood chips or pellets, pecan is the traditional Mexican wood, but I also like to use a mild, fruity wood like apple or cherry. Hickory or oak work well too if you don't have the others. We will be smoking for 3 hours, so plan accordingly.
Wash and dry the jalapeños. Make a slit with a paring knife from stem to tip along the side of each chile pepper. Place in a single layer on a wire rack (or racks) that will fit the inside of your smoker.
Smoke the jalapeños for 3 hours. Remove from smoker (and if not storing in adobo sauce) you will need to dry these completely, see below step.
Using a dehydrator works best, but 6-10 hours in an oven set at it's lowest temperature, or 200°F, will do (See Note 1). Store in an airtight container or grind for chipotle powder.

Nutrition Facts : Calories 8 kcal, Carbohydrate 1 g, Sugar 1 g, ServingSize 1 serving

CHIPOTLE BARBECUE SAUCE

Chipotle Barbecue Sauce image

Smoked jalapeños transform your standard barbecue sauce into a slightly spicy condiment that people won't be able to get enough of when you grill.

Provided by Derrick Riches

Categories Condiment Sauce

Time 20m

Number Of Ingredients 11

Ingredients

2 1/2 cups ketchup
1/2 cup chopped onion
1/2 cup water
2 cans chipotle chilies, chopped
1/4 cup brown sugar , packed
2 tablespoons oil
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 cloves garlic , minced
1/2 teaspoon celery salt
1/2 teaspoon freshly ground black pepper

Steps:

Gather the ingredients.
Heat oil in a saucepan. Add onions and sauté over medium heat until soft, about 3 to 4 minutes.
Add garlic and cook for 20 to 30 seconds.
Stir in brown sugar, celery salt, and black pepper. Add remaining ingredients and simmer on low heat until the sauce thickens.
Remove from heat and let cool for 5 or so minutes before using. If serving as a side sauce, let the sauce cool a little longer.

Nutrition Facts : Calories 42 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 209 mg, Sugar 7 g, Fat 1 g, ServingSize About 4 1/2 cups (30 servings), UnsaturatedFat 0 g

CHIPOTLE BBQ SAUCE

Chipotle BBQ Sauce image

Provided by Food Network

Time 1h40m

Yield 1 quart

Number Of Ingredients 18

Ingredients

1 tablespoon canola oil
2 cups diced yellow onion
7 cloves garlic, minced
1 cup ketchup
1 cup chipotle Red Chile Paste, recipe follows
1/2 cup Worcestershire sauce
1/2 cup strong coffee
1/3 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons Dijon mustard
2 teaspoons kosher salt
4 ancho chiles, seeded and stems removed
4 Mexican dried chiles, seeded and stems removed
3 cups chicken stock
1/2 white onion, diced
3 cloves garlic, minced
2 chipotle peppers, seeded and stems removed

Steps:

In a large, heavy saucepan heat the oil over medium heat and add the onion and garlic. Saute until they begin to wilt. Add the ketchup and chile paste and saute for 4 minutes. Add all of the remaining ingredients stir and let simmer for 30 to 40 minutes. As the sauce thickens, stir more often so it does not scorch. Remove the sauce from the heat and allow it to cool. Place the sauce in a blender and puree. Store in the refrigerator.
Place the ancho and Mexican chiles in a large saucepan and cover them with the chicken stock. Add the onion and garlic. Bring the stock to a boil over high heat, reduce heat and allow to simmer for about 15 minutes or until the peppers have absorbed some liquid and have become soft. Put the pepper mixture, cooking liquid, and chipotle peppers into a blender. Blend on low speed, increasing to high speed as the puree combines.

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