Chipotle Barbecue Sauce
Chipotle Barbecue Sauce
1 T. olive oil
½ C. chopped onions
2 T. minced garlic
1 C. ketchup
¼ C. malt vinegar
¼ C. golden brown sugar (packed)
¼ C. strong brewed coffee
3 T. stout beer (e.g., Guinness)
2 T. unsulfured (light) molasses
2 T. tomato paste
2 t. Dijon mustard
2 t. Worcestershire sauce
1¼ t. minced canned chipotle chiles (available in Latin American mkts., some supermarkets)
¼ t. ground black pepper
Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; 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 may be made one week ahead if covered and refrigerated. Notes: Used plain vinegar with good results. Used Molson beer. Used dark molasses. Makes 1¾ cups.
