Chipotle Barbecue Sauce

[Jim C]

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.

 

[Konrad Haskins]

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.

 

[Jim C]

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

 

[Tom Chilton]

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.

 

[Jim C]

Thanks Tom,

Great Website !!

Jim C