CHIPOTLE BBQ SAUCE
This is a delicious and spice barbeque sauce that is delicious with ribs or chicken especially in combination with our Chipotle Dry Rub. Brush the sauce on ribs or chicken as they cook on the grill or mix it with pulled pork or shredded beef for a great sandwich.
Provided by Kristen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Melt the butter in a saucepan over medium heat. Stir in the onion and garlic; cook until the onion has softened and turned translucent, about 5 minutes. Stir in the ketchup, beer, vinegar, jelly, brown sugar, mustard, cumin, chipotle pepper, paprika, and salt. Bring to a simmer, and cook a few minutes until slightly thickened.
Nutrition Facts : Calories 46.2 calories, Carbohydrate 8.4 g, Cholesterol 2.5 mg, Fat 1.2 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 315.5 mg, Sugar 6.3 g
CHIPOTLE BARBECUE SAUCE
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
SPICY CHIPOTLE BARBECUE ( BBQ) SAUCE
Make and share this Spicy Chipotle Barbecue ( BBQ) Sauce recipe from Food.com.
Provided by little_wing
Categories Tex Mex
Time 20m
Yield 3 1/2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a sauce pan.
- Cook over medium heat, stirring often, for 15 minutes.
CHIPOTLE BBQ SAUCE
Provided by Food Network
Time 1h40m
Yield 1 quart
Number Of Ingredients 18
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.
NICELY SPICY BBQ SAUCE
The basic building blocks of barbecue sauce are not esoteric; it's all about how you put them together. Put your own stamp on it, and develop a micro-regional cuisine all your own. Note: The use of different chiles brings depth and roundness to this sauce. If you like it even spicier, feel free to leave in some or all of the seeds from the chipotles and ancho.
Provided by Sean Timberlake
Categories condiment
Time 13h50m
Yield About 6 cups
Number Of Ingredients 15
Steps:
- Infuse the sauce: Combine the tomato puree, onion, garlic, hot pepper flake, ancho, chipotle, celery seeds and salt in a large, nonreactive saucepan. Bring to a boil, then reduce heat and simmer until all the vegetables and dry chiles are soft, about 30 minutes.
- Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
- Strain the sauce: Ladle the sauce into a fine-mesh sieve over a large bowl or other container, pressing with the back of the ladle to extract as much sauce while leaving solids behind. Alternatively, use a food mill for the same effect. Once strained, return the sauce to the saucepan.
- Finish the sauce: Place the peppercorns in a tea infuser or cheesecloth sachet, and add to the sauce. Add the bourbon, brown sugar, vinegar, ginger, mustard and maple syrup. Bring to a boil, then reduce heat and simmer, stirring frequently to prevent sticking or scorching, until thickened, about 30 minutes. Remove the sachet of peppercorns, and remove sauce from heat.
- Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
- Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
- Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
- Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
SPICY CHIPOTLE BARBECUE SAUCE
This is a spicy, sweet, tangy barbecue sauce that makes the best wing sauce you ever had--and it's low carb! You'll never believe low carb can be this good. Warning: it is REALLY spicy, as most of my recipes are. If you can't handle the heat, cut back on the chipotle powder and hot sauce some, but the heat is what makes it so good.
Provided by Feisty
Categories Sauces
Time 50m
Yield 6 cups, 48 serving(s)
Number Of Ingredients 17
Steps:
- Combine all of the dry ingredients in a large (3 quart or larger) non-reactive stock pot. Mix well, then add all the liquid ingredients and mix thoroughly.
- Bring to a boil, then reduce heat to low and simmer 30-40 minutes until flavors are well blended and sauce is thick. Add more water if necessary to adjust to the consistency you like.
- Fill three pint jars within 1/2 inch of rim, clean and seal. Process in water bath canner for 10 minutes. If not canning, pour into containers and refrigerate.
- Makes 3 pints, or 48 2-tablespoon servings.
Nutrition Facts : Calories 32.6, Fat 1.8, SaturatedFat 0.3, Sodium 148.8, Carbohydrate 4, Fiber 1.4, Sugar 1.2, Protein 0.9
CHIPOTLE BARBECUE SAUCE
Chipotle peppers add a little heat-while orange marmalade brings sweetness-to bottled barbecue sauce.
Provided by Betty Crocker Kitchens
Categories Condiment
Yield 4
Number Of Ingredients 4
Steps:
- Heat all ingredients to boiling in 1-quart saucepan; reduce heat.
- Simmer uncovered 5 minutes, stirring occasionally. Serve warm sauce with grilled chicken or pork.
Nutrition Facts : Calories 125, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 740 mg
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