Easy Canned Chipotle Bbq Sauce Food

EASY CANNED CHIPOTLE BBQ SAUCE RECIPE

Steps:

• Saute oil, onion, and garlic in a large, stainless steel stock pot 2-3 minutes.
• Add remaining ingredients and bring to a boil.
• Reduce heat to low and cook 15-20 minutes.
• Blend until smooth with an immersion blender.
• Cook for another 20-25 minutes for flavors to meld and sauce to thicken further, stirring often to prevent sticking. Be careful of spatters - you can partially cover the pot if needed.
• For water-bath canning:***Prepare jars, lids, and canning equipment while sauce is cooking. Remove sauce from heat and ladle into hot, clean jars one at a time with 1/2-inch headspace.
• Remove any air bubbles by running a plastic spatula or knife around the inside of the jars. Wipe rims with a moist towel and attach lids.
• Process both pint and 1/2-pint jars for 20 minutes. Remove to a towel-lined surface and let sit undisturbed for 12-24 hours. Check seals, refrigerating any that didn't seal, label and store for year to year and a half.

CHIPOTLE BBQ SAUCE

Steps:

• Melt the butter in a saucepan over medium heat. Stir in the onion and garlic; cook until the onion has softened and turned translucent, about 5 minutes. Stir in the ketchup, beer, vinegar, jelly, brown sugar, mustard, cumin, chipotle pepper, paprika, and salt. Bring to a simmer, and cook a few minutes until slightly thickened.

CHIPOTLE BBQ SAUCE

Steps:

• In a large, heavy saucepan heat the oil over medium heat and add the onion and garlic. Saute until they begin to wilt. Add the ketchup and chile paste and saute for 4 minutes. Add all of the remaining ingredients stir and let simmer for 30 to 40 minutes. As the sauce thickens, stir more often so it does not scorch. Remove the sauce from the heat and allow it to cool. Place the sauce in a blender and puree. Store in the refrigerator.
• Place the ancho and Mexican chiles in a large saucepan and cover them with the chicken stock. 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. Put the pepper mixture, cooking liquid, and chipotle peppers into a blender. Blend on low speed, increasing to high speed as the puree combines.

CHIPOTLE BARBECUE SAUCE

Steps:

• Gather the ingredients.
• Heat oil in a saucepan. Add onions and sauté over medium heat until soft, about 3 to 4 minutes.
• Add garlic and cook for 20 to 30 seconds.
• Stir ​in brown sugar, celery salt, and black pepper. Add remaining ingredients and simmer on low heat until the sauce thickens.
• Remove from heat and let cool for 5 or so minutes before using. If serving as a side sauce, let the sauce cool a little longer.

PEACH CHIPOTLE BBQ SAUCE

Steps:

• Combine all ingredients in food processor & puree.
• Simmer in saucepan over medium low heat until reduced by 1/3. Taste for seasoning!

RASPBERRY CHIPOTLE BBQ SAUCE

Steps:

• Combine ingredients in a blender or food processor, process until smooth.
• Brush on meat at grill time. We pre-cook our ribs in a roaster for about 2 hours so they are tender.

HONEY CHIPOTLE BARBECUE SAUCE

Steps:

• Combine all ingredients in a food processor and blend until very smooth, 1-2 minutes. Refrigerate.
• Sauce may become quite thick once refrigerated. Just heat for a few seconds in microwave.
• Recipe can be doubled or tripled and the level of chipotle pepper can be adjusted to suit personal preferences.