HONEY CHIPOTLE BBQ SAUCE
Steps:
- Make the sauce. Combine all ingredients for Honey Chipotle BBQ Sauce in a medium saucepan over medium heat. Bring sauce to a boil. Reduce heat to low and simmer for 25 minutes. Want a little more heat? Add a second chipotle pepper to the sauce before simmering.
- Puree. Remove sauce from heat and allow to cool. Carefully pour sauce into a blender and puree until smooth.
- Rest, use, and store. Store in an airtight glass container in the refrigerator overnight before using for best results. This rest time allows the flavors to blend together and the acidity of the vinegar to mellow. If you do want to use the sauce immediately, you may want to add an additional teaspoon of honey to balance the vinegar.
Nutrition Facts : Calories 71 kcal, Carbohydrate 18 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 466 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 2 g, ServingSize 1 serving
STRAWBERRY HONEY CHIPOTLE BBQ SAUCE
adapted from bsugarmama.com
Provided by Sheila Balkcom
Categories Other Sauces
Time 2h
Number Of Ingredients 14
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
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.
HONEY CHIPOTLE BBQ SAUCE
My family wanted grilled chicken wings a few weeks ago but I didn't have any sauces I really wanted to use. After an afternoon of playing around this is what I came up with, and it worked very nicely. *Just as a note, I've never been one to measure precisely so some minor adjustments to the seasoning may be required.
Provided by ThisGuyAgain
Categories Sauces
Time 40m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Lightly coat the bottom of a large sauce pan with vegetable oil and bring to medium-high heat. Meanwhile sprinkle 1-2 teaspoons of salt onto a small area of a cutting boards. Place your minced garlic on top of this. Take a chef's knife and turn the blade paralell to the board, then place the fingers of your free hand against the side of the knife blade (this should be facing up now) away from the sharpened edge. Press the blade down against the garlic and pull the knife along the board towards you in very short strokes. Be careful to keep the sharp side of the blade against the board and away from you at all times. Be sure to pull the garlic back into a pile and toss it with the salt on occasion. Add salt if there isn't enough friction to crush the garlic. Continue this until you have achieved a paste like consistency. (If this process as described is unclear or undesirable then 1-2 tablespoons of garlic paste can be substituted. There are also numerous demonstrational videos online if I simply wasn't clear enough. Try a search for "how to make garlic paste".).
- Once the pan has come to temperature add the onion along with a healthy pinch of salt and saute for several minutes, stirring occasionally, until it has become transparent.
- While the onion is cooking open the can of chipotle peppers. If you desire a sauce with a smokey medium heat split the peppers open and scrape down the insides to remove the membranes and seeds. If this is your first use of chipotles this is highly recommended. If, however, you desire a sauce with a more intense heat feel free to use some or all of the seeds/membranes. In either case roughly chop the peppers and reserve the adobo sauce (this is the packing liquid from the peppers). As with all hot peppers you should be careful not to touch your eyes or any other sensitive areas until you have washed your hands thoroughly.
- Once the onion has become transparent add the garlic paste. Continue cooking for a few minutes, usually about 2 should do.
- Stir the lemon juice, black pepper, paprika, dry mustard, and cumin into the onion and garlic mixture. Cook this mixture for only another minute or two.
- Carefully place the onion and garlic mixture into a blender. Add the red wine vinegar, adobo sauce, chipotles, and worcestershire sauce. Puree all ingredients until they reach a smooth consistency. This can be done with a food processor or immersion blender if your prefer, however I would highly recommend a good quality blender be used instead.
- Return the contents of the blender to your large saucepan and add the tomato sauce. Stirs these together thoroughly while bringing the sauce to a simmer. Continue cooking covered for 10-15 minutes.
- Check the sauce and adjust the seasoning as needed. Add the liquid smoke here if desired. Stir the honey into the sauce slowly. For best results I would suggest adding the honey in a slow stream in two or three separate installments; stir thoroughly while pouring and cook the sauce for a few minutes between additions while stirring constantly.
- Return the sauce to a simmer and cook covered for an an additional 15-20 minutes. Check the sauce and adjust seasoning as needed. If a thicker consistency is desired continue cooking to reduce the sauce (also bear in mind the sauce will thicken as it cools).
- Allow the sauce to cool completely then refrigerate.
Nutrition Facts : Calories 220.6, Fat 0.8, SaturatedFat 0.1, Sodium 691.5, Carbohydrate 56.9, Fiber 2.9, Sugar 47.7, Protein 2.6
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.
STRAWBERRY HONEY SAUCE
This recipe comes from Essentials of Healthful Cooking by William-Sonoma. I use this sauce instead of syrup on pancakes and waffles.
Provided by PaulaG
Categories Sauces
Time 6m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Warm the honey in a small saucepan over low heat, stirring until thin but not hot.
- Remove from heat and add lemon juice and strawberries.
- Stir until blended, cover and let stand at room temeperature until ready to serve.
- Note: The sauce will keep covered in the fridge for 2 to 3 days.
- Allow to reach room temperature before serving.
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- In an oven safe pan, add the strawberries and sliced tomatoes and bake for 30 minutes, or until the strawberries have let out their juice and begun to lightly caramelize.
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- Combine the ketchup, honey, strawberry preserves, chipotle pepper, and chipotle sauce and stir in a crockpot on high heat.
- Add the rest of the ingredients and stir. Allow the sauce to cook for, at least, 2 hours before apply to meat or serving. Double the recipe for a larger serving if needed. Feel free to increase seasoning if needed.
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Ratings 3Calories 110 per servingCategory Sauce
- In a large saucepan over medium-high heat, heat olive oil. Add in onion and saute for about 5 minutes.
- Stir in strawberries, chipotles, ketchup, brown sugar, Worcestershire sauce, ground mustard, salt, and pepper. Bring to a boil.
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