Recipe courtesy of Mark Heinritz
The Sink Chipotle BBQ
- Level: Easy
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 160
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 24
- Dietary Fiber
- 1
- Sugar
- 19
- Protein
- 1
- Cholesterol
- 20
- Sodium
- 814
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
Ingredients
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
Directions
- 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.