Chipotle Barbecue Sauce

4 chipotle chiles, stemmed
1 cup water, boiling
1 onion, medium, chopped
1 garlic clove, minced
1 Tbsp oil
1 cup catsup
1 Tbsp chile powder
2 tsp mustard, dry
3 Tbsp vinegar
3 Tbsp brown sugar
2 tsp Worcestershire sauce
hot sauce


Rinse chiles. Pour boiling water over chiles and let them rehydrate and soften for 30 minutes. Pure? in a blender.

Saut? onion and garlic until soft. Add remaining ingredients, bring to a boil, reduce heat and simmer for at least one hour. Pure? sauce in a blender until smooth.

Yield: 3 cups.

I've not tried the whole dried Chipotles. I use the powder made from them and the canned ones in Adobo sauce. I find a HUGE difference between the two. I find the powder has a better flavor.

Konrad,

I've never tried the canned ones but I use the
powder all the time in my spaghetti sauce.
I get the whole ones from an Hispanic lady in our
neighborhood.
It's amazing, she smokes them herself in a huge cardboard box using pie plates loaded with lump charcoal and hickory chips.
Starting this summer I'm gonna be smoking my own using Chris's method Here

Jim C

Hi, there are two types of chipotle. The ones I get at the Latino market here in Southern California are the brown ones. The ones in the can seem to be the red ones. Here's some more info. Chipotle Info.

Thanks Tom,

Great Website !!

Jim C