Chipotle BBQ Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 4 hrs |
| Total Time | 4 hrs 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
For the sauce:
- 0.5 tablespoon ½ margarine
- 4 medium onion (s)
- 150 g tomato paste, concentrated 4 times
- 3 liters Cola (Cherry Coke)
- 6 tablespoon soy sauce
- 3 tablespoon Worcestershire sauce
- 3 tablespoon lemon juice, freshly squeezed
- 0.5 teaspoon ½ liquid smoke (Liquid Smoke Hickory)
- 500 g cherry jam
- 1 ½ liter ketchup
- 1 can chilli pepper (s) (chipotle) in Adobo sauce
For seasoning:
- 5 tablespoon sugar, brown
- 2 tablespoon smoked salt
- 2 tablespoon garlic granules
- 2 tablespoon onion granules
- 2 tablespoon paprika powder, smoked
- 2 tablespoon paprika, hot pink
- 0.5 tablespoon ½ pepper, white
- 2 teaspoons ginger powder
- 1 teaspoon coriander
- 0.5 teaspoon ½ cinnamon
Print Recipe
Pin Recipe Instructions
- Melt the margarine in a large saucepan. Cut the onions into cubes, add to the margarine and translate over medium heat, but do not let them take any color. Add the tomato paste, turn up the heat and let it sweat well once. Pour on the onions with the cherry coke and reduce over medium heat for about 3 hours until 1/4 of the cherry coke is over.
- Add the soy sauce, Worcester sauce, lemon juice, liquid smoke and cherry jam and bring to the boil. Mix the dry spices in a bowl and add to the sauce with the ketchup. Chop the chipotle and its contents from the tin very finely with a knife and add to the sauce. If the Chipotle still have a stalk, remove it beforehand.
- Puree the contents of the pot until there are no more pieces and then simmer gently for another 45 minutes to 1 hour on a low level until the desired consistency is reached.
- Pour the sauce into boiled twist-off glasses and turn them upside down to cool.
- In my experience, the sauce can be kept for at least 3 months unopened in the refrigerator. It goes well with pulled pork and spare ribs.
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