THE BEST CHIPOTLE BBQ SAUCE RECIPE
My Homemade chipotle BBQ sauce is easy and delicious. Ready in 30 minutes, you won't want a store bought sauce again. I have made this sauce with a bit of spice using chipotles in adobo sauce. Freezes really well too
Provided by Eileen
Categories Sauce
Time 30m
Number Of Ingredients 12
Steps:
- In a medium saucepan, over medium heat add the olive oil. Add in the onions.
- Saute about 3 minutes, onions will get translucent, add the garlic and saute another 1 minute.
- Stir in the remaining ingredients chipotle peppers in adobo sauce, ketchup, tomato sauce, apple cider vinegar, chili powder, ground mustard, pepper, and salt.
- Cover pot and reduce heat to low. Let simmer, stirring occasionally for about 20 minutes.
- Check seasonings and make any adjustments, if needed.
- BBQ sauce can be kept tightly covered in the fridge for about 3-4 days. Can be frozen for 3 months. Use on ribs, beef, poultry, turkey, and veggies.
Nutrition Facts : ServingSize 2 tablespoons, Calories 21 kcal, Carbohydrate 3 g, Sodium 141 mg, Sugar 2 g
CHIPOTLE BBQ SAUCE
Provided by Food Network
Time 1h40m
Yield 1 quart
Number Of Ingredients 18
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.
SPICY CHIPOTLE BARBECUE SAUCE
This is a spicy, sweet, tangy barbecue sauce that makes the best wing sauce you ever had--and it's low carb! You'll never believe low carb can be this good. Warning: it is REALLY spicy, as most of my recipes are. If you can't handle the heat, cut back on the chipotle powder and hot sauce some, but the heat is what makes it so good.
Provided by Feisty
Categories Sauces
Time 50m
Yield 6 cups, 48 serving(s)
Number Of Ingredients 17
Steps:
- Combine all of the dry ingredients in a large (3 quart or larger) non-reactive stock pot. Mix well, then add all the liquid ingredients and mix thoroughly.
- Bring to a boil, then reduce heat to low and simmer 30-40 minutes until flavors are well blended and sauce is thick. Add more water if necessary to adjust to the consistency you like.
- Fill three pint jars within 1/2 inch of rim, clean and seal. Process in water bath canner for 10 minutes. If not canning, pour into containers and refrigerate.
- Makes 3 pints, or 48 2-tablespoon servings.
Nutrition Facts : Calories 32.6, Fat 1.8, SaturatedFat 0.3, Sodium 148.8, Carbohydrate 4, Fiber 1.4, Sugar 1.2, Protein 0.9
SPICE-RUBBED BABY BACK RIBS WITH CHIPOTLE-BOURBON BARBECUE SAUCE
The baby back (sometimes called top loin) is the perfect rib for neophytes. Cut from high on the hog - literally, it abuts the backbone - it's intrinsically tender and generously marbled, which keeps it moist during smoking. Thanks to these attributes, you can cook it at a higher temperature than the low-and-slow heat favored in the American barbecue belt. This shortens the cooking time and lets you cook the ribs on a common charcoal kettle grill. (However, you can certainly smoke these ribs low and slow at 250 degrees, in which case, you'll need 3 1/2 to 4 hours of cooking time - and a smoker.) The higher heat and shorter cooking time produce ribs with a firmer, meatier consistency. Add a chile-stung spice rub and a sweet, spicy chipotle-bourbon barbecue sauce, and you wind up with textbook barbecued ribs with a distinctive sweet, hot, smoky finish.
Provided by Steven Raichlen
Categories dinner, barbecues, finger foods, meat, main course
Time 2h30m
Yield 2 racks (2 to 4 servings)
Number Of Ingredients 20
Steps:
- Place the ribs on a rimmed baking sheet. If the concave side of your ribs still has its papery membrane intact, remove it: Pry it up at the end of the bones using the tip of a meat thermometer or butter knife, then pull it off with a paper towel. Lightly brush the ribs on both sides with the mustard.
- Prepare the rub: In a small bowl, combine the chile powder, brown sugar, salt, pepper and celery seeds. Reserve 1 1/2 teaspoons rub for serving, then sprinkle the remaining rub on the ribs, coating both sides.
- Set up your charcoal grill for indirect grilling and heat to 300 degrees.
- Once the grill comes to temperature, add half the wood chunks or chips to the coals. Arrange the ribs meat (rounded) side up on the grate away from the heat, then cover the grill. Grill the ribs over indirect heat for 1 hour.
- After the ribs have grilled for 1 hour, spray on both sides with apple cider (if using), turning the ribs with tongs. Add the remaining wood chunks or chips to the fire and close the grill again.
- While the ribs grill, prepare the barbecue sauce: Place all the sauce ingredients, along with 1/4 teaspoon salt and 1/2 teaspoon pepper, in a heavy saucepan and whisk to mix. Bring to a boil over medium-high heat, whisking often. Reduce the heat and gently simmer the sauce, uncovered, until thick and richly flavored, 6 to 8 minutes. Correct the seasoning, adding more salt and pepper to taste; set aside. (Makes about 2 cups.)
- Continue grilling the ribs over indirect heat, rounded side up, until sizzling, browned, tender, and the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch. This normally takes 2 to 2 1/2 hours in all, but sometimes you'll need a full 3 hours. The last 20 minutes, brush the ribs on both sides with some of the barbecue sauce. When ready, the meat should be tender enough so you can pull the individual ribs apart with your fingers.
- Brush each rack on both sides with more barbecue sauce. Move each rack directly over the fire and direct grill to sizzle the sauce into the meat, 2 to 4 minutes per side.
- Transfer the ribs to a platter for serving. Brush once more with barbecue sauce and sprinkle the ribs with the remaining rub. Serve the remaining sauce in a bowl on the side.
HONEY CHIPOTLE BARBECUE SAUCE
Smokey and sweet. Not only a good mop for bbq pork, chicken or seafood, but also to dip chicken fingers.
Provided by gailanng
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 9
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.
HOMEMADE CHIPOTLE MOLASSES BBQ SAUCE
Homemade condiments will always have the edge over shop-bought. This quick barbecue sauce is spicy, tangy and sweet
Provided by Jennifer Joyce
Categories Condiment
Time 30m
Yield Makes 400ml
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan. Add onion and garlic and cook for 5 mins or until soft. Add the rest of the ingredients.
- Bring to the boil, turn down to simmer for 15 mins, then leave to cool.
Nutrition Facts : Calories 20 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Sodium 0.1 milligram of sodium
CHIPOTLE CHERRY BARBECUE SAUCE
This is a spicy, smoky, sweet barbecue sauce that can be used to glaze grilled meat and poultry. It may also be used for tofu! You may also serve this on the side. Adapted from Food and Wine magazine. A Mexican Spanish inspired recipe!
Provided by Sharon123
Categories Sauces
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- Melt the butter in a small saucepan. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5-6 minutes.
- Add the remaining ingredients and cook over medium heat, stirring until bubbling, about 5 more minutes.
- Move the mixture to a food processor and blend until smooth.
- Transfer to a bowl and let cool before you use it.
- The glaze can be refrigerated for up to 2 weeks. Enjoy!
Nutrition Facts : Calories 790.2, Fat 18.8, SaturatedFat 11.7, Cholesterol 48.9, Sodium 732.1, Carbohydrate 153.6, Fiber 3.5, Sugar 108, Protein 2.5
SPICY KIMCHI-CHIPOTLE BARBECUE SAUCE
Barbecue sauce made with kimchi and chipotle peppers.
Provided by Blake Smith
Time 5m
Yield 8
Number Of Ingredients 7
Steps:
- Combine kimchi, chipotle peppers in adobo, molasses, vinegar, ketchup, smoked paprika, and garlic in a blender. Puree until mixture has a sauce-like consistency. Transfer to a 16-ounce mason jar and keep refrigerated. Sauce will keep for 3 months in the fridge.
Nutrition Facts : Calories 44.3 calories, Carbohydrate 9.5 g, Fat 0.5 g, Fiber 1.1 g, Protein 0.6 g, Sodium 280.7 mg, Sugar 5.3 g
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