 |
Prep Time: 10 Minutes Cook Time: 37 Minutes |
Ready In: 47 Minutes Servings: 16 |
|
This is how we do it out West. I created this barbeque sauce last night using some of the chipotles in adobo we always seem to have in the fridge. It has a bit of kick, and that's the way we like it. Ingredients:
2 tablespoons oil |
1 yellow onion, diced |
1/2 cup celery, diced |
1 1/4 cups catsup |
1/2 cup cider vinegar |
1/2 cup water |
1/3 cup sugar (or honey) |
2 chipotle peppers, diced |
1 tablespoon adobo seasoning (sauce from the can of chipotle peppers) |
1/2 teaspoon salt |
Directions:
1. Heat the oil over med-high heat. Add the garlic, celery and onion, saute for 7 minutes, or until the vegetables have softened.
2. Add the rest of the ingredients, bring to a boil. Reduce heat to low, cover partially and simmer for 20 minutes.
3. Remove from heat and let cool. Blend the sauce in a food processor or blender.
4. Pour mixture back into the sauce pan. Cook over low for an additional 10 minutes.
5. Serve warm, or refrigerate for up to 5 days in an air tight container.
6. Note: if you're using this sauce to marinate meat before grilling (or baste while grilling), I suggest using honey instead of sugar.
|
|