Recipe courtesy of Kim McElhinney

Smokin' Chokin' Barbecue Sauce

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2 tablespoons olive oil

2 small red onions, finely chopped (about 1 cup)

4 cloves garlic, minced

2 medium jalapeno peppers, seeded and chopped (optional)

2 cups merlot wine

1 (12 ounce) jar chokecherry preserves

2 (28 ounce) cans diced tomatoes

4 dried chipotle peppers, ground (about 2 tablespoons)

1/2 teaspoon salt

1 teaspoon black pepper

1/2 cup soy sauce

1/2 cup Worcestershire sauce

1/2 cup balsamic vinegar


  1. Put oil a dutch oven over medium heat. Add onions, garlic and jalapeno peppers and cook until soft, about 5-7 minutes. Add merlot, increase heat to medium high, and reduce by half. Add chokecherry preserves and cook 5 more minutes. Add tomatoes, chipotle, salt and pepper. Bring back to a boil, reduce heat and simmer 20 minutes. Add soy, worcestershire and vinegar. simmer another 10 minutes. Adjust seasonings. Let sit overnight.

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