The Sink Chipotle BBQ

Total Time:
1 hr
15 min
45 min

3 cups

  • 1/2 stick (4 tablespoons) unsalted butter, cubed
  • 1 medium yellow onion, roughly chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 3 chipotle peppers in adobo
  • 1 cup ketchup
  • 1/3 cup brown sugar
  • 3 tablespoons fresh lemon juice
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 tablespoon liquid smoke
  • 1 1/2 teaspoons yellow mustard
  • 1/2 teaspoons Worcestershire sauce
  • Heat a medium heavy-bottomed pan over high heat. Add the butter, onions and garlic and saute until the onions are translucent and soft.

  • Turn the heat down to medium, add the salt, black pepper, cayenne pepper and chipotle peppers and cook for 5 minutes.

  • Add the ketchup, 3/4 cup water, brown sugar, lemon juice, red wine vinegar, liquid smoke, yellow mustard and Worcestershire sauce and cook for 15 minutes.

  • With a hand mixer, blend the sauce until smooth. There will be some lumpiness from the onions and garlic, and if you like, strain these out through a sieve. Otherwise, simmer the sauce on low for another 15 minutes.

  • Remove and cool. Store in a plastic container in the fridge for up to 1 month.

  • This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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