Today we concoct a BBQ sauce that packs a lot of flavor and heat. It’s thicker than paint and is a meal unto itself.
- 1/4 cup olive oil
- 2 medium Spanish onions, coarsely chopped
- 6 cloves garlic, coarsely chopped
- 2 cups ketchup
- 2/3 cup water
- 1/4 cup chili powder
- 2 tablespoons paprika
- 2/3 cup Dijon mustard
- 2/3 cup cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 can chipotle chiles in adobo
- 1/4 cup dark brown sugar
- 2 tablespoons honey
- 2 tablespoons molasses
- Kosher salt to taste
- Freshly ground black pepper to taste
Chop the onions, garlic and chipotle peppers. Coarsely chopping the ingredients is fine. Eventually everything will be mixed together in a food processor so chopping size will not have much effect on the texture of the final product.
To the Stove Top
- Heat the oil over medium-high heat in a heavy-bottomed medium saucepan.
- Add the onions and cook until soft, 3 to 4 minutes.
- Add the garlic and cook until fragrant. (~ 1 minute)
- Stir in the ketchup and water.
- bring to a boil and simmer for 5 minutes.
- Add the remaining ingredients
- simmer until thickened, stirring occasionally, about 10 minutes.
Let it Cool Then Head to the Food Processor
- Puree in a food processor until smooth.
- Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature.
- Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.
Anywhere you would normally use BBQ Sauce. Pulled Pork, BBQ Chicken Wings, Chicken Drumsticks. On the outside chance there’s any left in the jar there are a myriad of ways you can use the leftover BBQ sauce. Don’t be afraid to lean into the sauce and remember – you can always make more!