Chipotle Bbq Sauce
Total Time: 55 mins
Preparation Time: 15 mins
Cook Time: 40 mins
Ingredients
- 1 tablespoon canola oil
- 2 cups diced yellow onions
- 7 garlic cloves, minced
- 1 cup ketchup
- 1/2 cup worcestershire sauce
- 1/2 cup strong coffee
- 1/3 cup packed brown sugar
- 1/4 cup cider vinegar
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons dijon mustard
- 2 teaspoons kosher salt
- 4 ancho chilies, seeded and stems removed
- 4 dry mexican chilies, seeded and stems removed
- 3 cups chicken stock
- 1/2 onion, diced
- 3 garlic cloves, minced
- 2 chipotle peppers, seeded and stems removed
Recipe
- 1 in a large, heavy saucepan heat the oil over medium heat and add the onion and garlic.
- 2 saute until they begin to wilt.
- 3 add the ketchup and chile paste (see recipe below) and saute for 4 minutes.
- 4 add all of the remaining ingredients stir and let simmer for 30 to 40 minutes.
- 5 as the sauce thickens, stir more often so it does not scorch.
- 6 remove the sauce from the heat and allow it to cool.
- 7 place the sauce in a blender and puree. store in the refrigerator.
- 8 chili paste:.
- 9 place the ancho and mexican chiles in a large saucepan and cover them with the chicken stock.
- 10 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.
- 11 put the pepper mixture, cooking liquid, and chipotle peppers into a blender.
- 12 blend on low speed, increasing to high speed as the puree combines.
- 13 yield: 3 cups.
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