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Collection Chipotle Sauce Recipes
 Chipolte BBQ Sauce
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N G R E D I E N T S
1 Can Chipotle in Adobo (7 oz)
4 Strips of Hardwood Smoked Bacon
1 Beer (Octoberfest, Stout, or Porter)
1 Cup Ketchup
½ Cup Onion, chopped
¼ Cup Dark Brown Sugar
6 Cloves of Garlic
½ Cup Cider Vinegar
2 T each Thyme, Molasses
1/3 Stick of Butter
1 T Black Pepper
Juice of 1 Lime
1 ½ t Salt
1 t Allspice
¼ t Onion Powder
1/8 t each Cinnamon and Garlic Powder
2 Cloves
I N S T R U C T I O N S
Fry bacon until crisp. Add onions and cook for 5
minutes. Add beer and simmer for 5 minutes. Add all remaining ingredients except butter
and bring to a boil. Transfer to a smoker and cook for 2 hours. Remove from smoker, strain
out solids, and finish cooking on stove until desired consistency has been achieved.
Remove from heat, stir in butter, and let cool.
Chipotle Bbq Sauce
Recipe courtesy Sharon Cayton
Show: FoodNation With Bobby Flay
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N G R E D I E N T S
1 tablespoon canola oil
2 cups diced yellow onion
7 cloves garlic, minced
1 cup ketchup
1 cup chipotle red chile paste, recipe follows
1/2 cup Worcestershire sauce
1/2 cup strong coffee
1/3 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons Dijon mustard
2 teaspoons kosher salt
I
N S T R U C T I O N S
In a large, heavy saucepan heat the oil over medium
heat and add the onion and garlic. Saute until they begin to wilt. Add the ketchup and
chile paste and saute for 4 minutes. Add all of the remaining ingredients stir and let
simmer for 30 to 40 minutes. As the sauce thickens, stir more often so it does not scorch.
Remove the sauce from the heat and allow it to cool. Place the sauce in a blender and
puree. Store in the refrigerator.
Red Chile Paste
4 ancho chiles, seeded and stems removed
4 Mexican dried chiles, seeded and stems removed
3 cups chicken stock
1/2 white onion, diced
3 cloves garlic, minced
2 chipotle peppers, seeded and stems removed
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N S T R U C T I O N S
Place the ancho and Mexican chiles in a large saucepan
and cover them with the chicken stock. Add the onion and garlic. Bring the stock to a boil
over high heat, reduce heat and allow to simmer for about 15 minutes or until the peppers
have absorbed some liquid and have become soft. Put the pepper mixture, cooking liquid,
and chipotle peppers into a blender. Blend on low speed, increasing to high speed as the
puree combines.
Yield: 3 cups
Dancer's Chipotle
Bbq Sauce
I N G R E D I E N T S
1 tablespoon olive oil
1/2 cup chopped onion
2 tablespoons minced garlic
1 cup ketchup
1/4 cup malt vinegar
1/4 cup golden brown sugar
1/4 cup coffee, strong brewed
3 tablespoons beer, stout (like Guinness)
2 tablespoons molasses, unsulphured (light)
2 tablespoons tomato paste
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 1/4 teaspoons canned chipotle chiles, minced
1/4 teaspoon ground black pepper
I
N S T R U C T I O N S
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. Can be made 1 week ahead. Cover and refrigerate or can for
longer storage.
Makes 10 servings.
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Ribs with
Chipotle-Molasses BBQ Sauce
by Chef Bobby Flay
Yield: About 5 1/2 cups
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N G R E D I E N T S
2 Tablespoons unsalted butter
1 large Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 cups canned plum tomatoes and juices, puréed
2 cups water
1/4 cup ketchup
1/4 cup red wine vinegar
2 Tablespoons Worcestershire sauce
2 Tablespoons dark brown sugar
2 Tablespoons honey
1/4 cup molasses
1 Tablespoon Dijon mustard
3 Tablespoons ancho chile powder
2 chipotle chiles, canned
Salt and freshly ground pepper Heat the butter over
medium heat in a heavy-bottomed medium sized saucepan. Add the onions and garlic and cook
until translucent, 3-4 minutes. Add the tomatoes and water and simmer for 10 minutes. Add
the remaining ingredients and simmer for an additional 20 minutes, stirring occasionally.
Transfer the mixture to a food processor and purée until smooth, season with salt and
pepper to taste. Pour into a bowl and allow to cool at room temperature. Will keep for 1
week in the refrigerator stored in a tightly sealed container.
Ancho Chiles
The word ancho means "wide" in
Spanish. It is the dried form of the poblano chile. In the dried form it very dark in
color and has a deep rich but sweet taste and is not a very hot chile. In California
many markets called the Ancho a Pasilla but that is not correct. The anch is part of the
"holy trinity" of chles used to make traditional "mole" sauces.
Ancho Paste
You can use this chile paste
as a soup starter, meat rub or add to stir-fry, potatoes, sauces or try making an ancho
compound butter.
Available now at Gourmetsleuth.com
Chipotle Chile Sauce
By Clyde Casey, New Mexico
Cooking
2 dried chipotle chiles (up to 4 as desired)
2 slice bacon, diced
1/4 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup chopped cilantro
1/4 teaspoon fresh cilantro
1/4 teaspoon black pepper
1/2 teaspoon salt
Cover chiles with warm water, let stand about one hour until softened. Drain and finely
chop>
In a 2-quart saucepan, cook and stir bacon and onion until bacon is crisp; stir in chiles
and remaining ingredients. Cook until vegetables are tender.
Makes 4 cups.
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Related Products
Available at GourmetSleuth.com
Chipotle powder
Chipotle paste
Chipotle chiles (whole)
Chipotles in Adobo sauce
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