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I’ve mentioned several times now how nice & warm our weather is right now. We’ve been getting our pool set up, gardening done, & a lot of grilling out too. We have a sandbox on our back porch, so our littlest loves to sit out there with us while we’re preparing dinner, and then we all gather around the picnic table to eat. I totally love it.
We love chipotle in our house, and I use it in so many recipes. So, if I see that in the ingredient list – count me in.
Ingredients
- 1 cup finely diced onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 3/4 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons molasses
- 3-4 chipotle peppers in adobo sauce, chopped
- 2 teaspoons Worcestershire sauce
- 2 teaspoons chile powder, ancho if you can find it
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard powder
- salt & pepper to taste
Instructions
In a small saucepan set over medium-high heat, saute the onions in olive oil for 8 minutes. Add the garlic & cook another 2 minutes, or until onions are very soft & golden. Stir in the remaining ingredients. Bring the mixture to a simmer, then reduce the heat to low & cook, stirring occasionally, for 20 minutes for the flavors to marry.
Using an immersion blender or food processor, puree the mixture until very smooth. If the sauce is too thick or chunky, add a little water (a tablespoon or two at a time), until the desired consistency has been reached.
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