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J. P. Hayes's Chipotle Barbecue Sauce


Course : BBQ Sauce
Source:
Serves: 1
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Ingredients:


2 whole ancho chiles -- seeded

1 cup warm water

2 whole New Mexican chiles -- seeded

1/2 can chipotles in adobo

1 cup water

1 teaspoon ground pepper

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon salt

1 tablespoon canola oil

1 medium onion -- diced

10 cloves garlic -- peeled and chopped

1/2 cup cider vinegar

2 tablespoons balsamic vinegar

1/4 cup brown sugar -- firmly packed

1 1/2 cups ketchup
 

Preparation / Directions:


1. Rehydrate the ancho and New Mexican chiles in warm water until soft, about 15 minutes. 2. Reserve water 3. Puree the rehydrated chiles, chipotles in adobo, pepper, cumin, oregano, and salt, using enough of the water from step 2 to make a paste. 4. Sauté the onion until translucent. Add roasted garlic and sauté for 5 minutes more. 5. Add the chile puree, vinegars, brown sugar, and ketchup and simmer for 30 minutes Yield: 3.5 cups

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