Smokey, spicy, and sweet; this garlic chipotle barbeque sauce recipe is a natural with chicken. The pureed chipotle gives a beautiful spicy kick and provide a real depth of flavor. Be careful not to fry the garlic for too long. Take them out a little earlier than you would think, as they will continue to cook once you remove them from the oil.
Difficulty: Intermediate Preparation Time: 15min
Yields: 4 Cups Total Time: 1hr 40min
2 cups onion, 3/8” dice
10 garlic cloves, thinly sliced
1 cup ketchup
3 Tbs apple cider vinegar
2 Tbs dark molasses
1 Tbs Worcestershire
2 Tbs brown sugar
2 Tbs honey
2-3 Tbs pureed chipotle
2 Tbs Dijon mustard
2 Tbs canola oil
freshly ground black pepper
For the Sauce:
In a 6 quart saucepan, heat the oil until shimmering. Add the garlic slices and fry until golden brown. Remove chips from oil with a slotted spoon onto a paper towel-lined plate to drain.
Add onions to garlic oil and a pinch or two of salt and reduce heat to low and cook, stirring occasionally, until onions are golden brown and caramelized, about 45-60 minutes.
Add 2 tablespoons of the chipotle puree and remaining remaining ingredients except for salt and pepper and cook over low heat, covered, for 1 hour, stirring occasionally.
Once sauce is done cooking, add garlic chips, stir to combine and taste. Adjust seasoning with chipotle (if you prefer your sauce to be spicy go with the additional tablespoon of chipotle) salt and pepper if needed.
*You can purchase canned chipotles in adobo sauce and puree them in a blender with a little water. Canned chipotles can be found in the Latin or Mexican aisle in your supermarket.