Chipotle Sauce Recipe Collection

whole chipotle meco chiles

Chipote BBQ Sauce


  • 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


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


  • 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


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

Dancer's Chipotle Bbq Sauce


  • 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


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.

Chipotle-Molasses BBQ Sauce

by Chef Bobby Flay


  • 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.

Yield: About 5 1/2 cups 

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.


Barbara Bowman graduated with degree in Foods and Nutrition from San Jose State University. As CEO of she spends most waking hours writing, cooking, eating, gardening and traveling.