Sweet Chipotle Barbecue Sauce
Servings
8Serving size
4 Tablespoons
COOKING TIME
30 Minutes
CHILLING TIME
<60 minutes
This recipe can be multiplied and keeps well, tightly sealed and refrigerated, for 4-5 days.
Ingredients
| 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) |
Instructions
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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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
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.