Roasted Strawberry Chipotle Bbq Sauce Food

ROASTED STRAWBERRY CHIPOTLE BBQ SAUCE

Roasted Strawberry Chipotle BBQ Sauce image

Sweet with a little heat. Great canning recipe

Provided by barbara lentz @blentz8

Number Of Ingredients 13

Ingredients

8 cup(s) strawberries hulled
1 cup(s) ketchup
1/4 cup(s) maple syrup
1/4 cup(s) strawberry perserves
1/4 cup(s) soy sauce
3 tablespoon(s) balsamic vinegar
1/4 cup(s) brown sugar
2 - chipotle chili in adobo
4 clove(s) garlic
1 - inch piece ginger sliced
1 tablespoon(s) worcestershire sauce
1 tablespoon(s) dijon mustard
1/4 cup(s) cilantro fresh chopped

Steps:

Place strawberries in a single layer on baking sheet and roast at 425 degrees for 20 minutes.
Combine all ingredients except cilantro on stovetop and simmer for 15 minutes.
Add cilantro and puree in food processor. Process in boiling water bath 15 minutes. Make 5 half pint jars.

STRAWBERRY HONEY CHIPOTLE BBQ SAUCE

Strawberry Honey Chipotle BBQ Sauce image

adapted from bsugarmama.com

Provided by Sheila Balkcom

Categories Other Sauces

Time 2h

Number Of Ingredients 14

Ingredients

1 c ketchup
1/2 c honey
2 Tbsp strawberry preserves
1 chipotle pepper, chopped
1 Tbsp chipotle sauce (fron the can)
1/2 c diced strawberries
1 garlic clove, minced
2 tsp liquid smoke
2 tsp red pepper flakes
1 tsp garlic powder
1 tsp parsley leaves
1 tsp dried basil leaves
1 tsp cayenne pepper
1 1/2 tsp apple cider vinegar

Steps:

1. Combine ketchup, honey, strawberry preserves, chipotle pepper, and chipotle sauce and stir in a crockpot on high heat.
2. Add rest of the ingredients and stir. Allow sauce to cook for at least 2 hours before applying to meat or serving. Double recipe for larger serving if needed. Increase seasoning if needed.

CHIPOTLE BBQ SAUCE

Chipotle BBQ Sauce image

Provided by Food Network

Time 1h40m

Yield 1 quart

Number Of Ingredients 18

Ingredients

1 tablespoon canola oil
2 cups diced yellow onion
7 cloves garlic, minced
1 cup ketchup
1 cup chipotle Red Chile Paste, recipe follows
1/2 cup Worcestershire sauce
1/2 cup strong coffee
1/3 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons Dijon mustard
2 teaspoons kosher salt
4 ancho chiles, seeded and stems removed
4 Mexican dried chiles, seeded and stems removed
3 cups chicken stock
1/2 white onion, diced
3 cloves garlic, minced
2 chipotle peppers, seeded and stems removed

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.

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