Sweet Chipotle Barbecue Sauce



Serving size

4 Tablespoons
30 Minutes
<60 minutes

This recipe can be multiplied and keeps well, tightly sealed and refrigerated, for 4-5 days.

Sweet Chipotle Barbecue Sauce


3 large Chipotle peppers In adobo sauce
1/4 cup Low sodium ketchup
1/4 cup Maple syrup
1 cup No salt added vegetable stock (or no salt added chicken stock)
1 tsp. Canola oil
2 clove Garlic, raw (minced)
1 medium White onions (about 1/2 pound) (minced)
1/8 tsp. Salt
1/8 tsp., ground Black pepper
1/8 tsp. Ground allspice
1 Tbsp Lime juice, raw
2 Tbsp. Coriander (cilantro) leaves, raw (minced)


Place the chilies, ketchup, maple syrup and chicken stock in a blender or mini-chopper and puree until smooth.

Heat the canola oil over medium heat and add the garlic and red onion. Cook gently for about ten minutes until the onion just begins to turn brown, then add the chipotle puree.

Add the salt, pepper and allspice. Cook for about 20 minutes until it begins to thicken.

Remove from the heat and add the lime juice and cilantro. Stir well and chill.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a spicy and a sweet barbecue sauce. If you don’t like your sauces too spicy, cut back on one or two of the chipotles.

"Grilling, broiling, barbecuing - whatever you want to call it - is an art."

James Beard