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 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 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 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.
SPICY KIMCHI-CHIPOTLE BARBECUE SAUCE
Barbecue sauce made with kimchi and chipotle peppers.
Provided by Blake Smith
Time 5m
Yield 8
Number Of Ingredients 7
Steps:
- Combine kimchi, chipotle peppers in adobo, molasses, vinegar, ketchup, smoked paprika, and garlic in a blender. Puree until mixture has a sauce-like consistency. Transfer to a 16-ounce mason jar and keep refrigerated. Sauce will keep for 3 months in the fridge.
Nutrition Facts : Calories 44.3 calories, Carbohydrate 9.5 g, Fat 0.5 g, Fiber 1.1 g, Protein 0.6 g, Sodium 280.7 mg, Sugar 5.3 g
QUICK SPICY KIMCHEE
Steps:
- Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours.
- In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir. Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste.
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
SPICY KIMCHI SLAW
We traded the goopy sweet mayo dressing in your typical cabbage slaw for a whipped, airy kimchi dressing. Cabbage two ways! If you prefer something less spicy, replace the kimchi juice with water.
Provided by Claire Saffitz
Categories Bon Appétit Side Cabbage Green Onion/Scallion Backyard BBQ Sesame Oil Radish Carrot Wheat/Gluten-Free Cilantro
Yield 8 servings
Number Of Ingredients 12
Steps:
- Remove dark green tops from scallions and thinly slice; set aside. Blend scallion bulbs, kimchi, kimchi juice, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth. With motor running, very slowly stream in vegetable oil; blend until dressing is thick and airy. Set aside.
- Tear off leaves from cabbage until you get down to the crunchy white part. Rip outer leaves into 2" pieces. Thinly slice core crosswise until you have about 6 cups; reserve remaining cabbage for another use. Toss in a large bowl with daikon, carrots, and reserved scallion tops. Season with salt; pour reserved dressing over. Toss to coat, transfer to a platter, and top with sesame seeds and cilantro.
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