Chipotle barbecue sauce

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
½ cup Chopped onion
2 tablespoons Minced garlic
1 cup Ketchup
¼ cup Malt vinegar
¼ cup (packed) golden brown sugar
¼ cup Strong brewed coffee
3 tablespoons Stout beer (such as Guinness)
2 tablespoons Unsulfured (light) molasses
2 tablespoons Tomato paste
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon Minced canned Chipotle chilies [sic]
¼ teaspoon Ground black pepper

Directions

Date: Wed, 22 May 1996 15:29:06 -0500 From: rael@...

Saw this in the June issue of Bon Appetit. Don't think it's been posted yet. My apologies if it has. Looks pretty tasty tho. it may need some jacking-up o' the chipotles. Also have a recipe for Grilled Chicken with Goat Cheese Stuffing, Peppers, Onions, and Two Salsas that looks interesting. Salsas are a basic "jalapen~o - cilantro" salsa [they call it a "fiery sauce"...hehehe..] and a tomato salsa that ain't no biggie. I'm just a sucker though for stuffed anything actually. Check it out.

recipe verbatim from magazine; note that the recipe came from Sweetwaters restaurant in Eugene, Oregon. "Brush this on chicken or ribs during the last ten minutes of grilling time." Makes about 1¾ cups.

Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic and saute until tender, about 5 minutes. Add all remaining ingredients. Cover and simmer until slightly thickened, stirring occasionally, about 25 minutes. Season with salt. (Sauce can be made 1 week ahead. Cover and refridgerate.) CHILE-HEADS DIGEST V2 #327

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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