This classic has a more contemporary edge thanks to mom’s unique recipe for creamy deviled eggs with a hint of wasabi mayonnaise.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 40 |
| Yield: | 11 cups |
Ingredients
- 8 cups ketchup
- 6 ounces chipotle peppers in adobo sauce
- ½ cup apple cider vinegar
- ½ cup molasses
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons ground mustard
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons ground coriander
- 1 tablespoon kosher salt
- 1 ½ teaspoons freshly cracked black pepper
- 1 cup dark brown sugar
- 1 cup whiskey (such as Jack Daniel’s®)
- 2 tablespoons liquid hickory smoke flavoring
Instructions
- Combine the ketchup, chipotle peppers in their sauce, apple cider vinegar, molasses, onion powder, garlic powder, ground mustard, smoked paprika, coriander, salt, black pepper, brown sugar, whiskey, and liquid smoke flavoring in a large pot, and bring to a gentle boil over medium heat, stirring frequently. Cook the sauce for 15 minutes, then reduce heat to low and simmer 15 more minutes, stirring often. Use immediately or refrigerate.
Reviews
Cut the recipe in half. Had to use a combo of ketchup and tomato sauce. New family favorite.
Made like the recipe. Plenty good as is. Didn’t know what to do with Adobe chili so just chopped them up. A little lumpy but I’ll get over it.
I made this for chicken and it was wonderful. I followed the recipe exactly as written and wouldn’t change a thing!
Very good. Dont put too much smoke in it or it will turn out badly.
I cut the recipe in 4 and left out the whisky because I didn’t have any. It tasted a little bland. I added extra of everything except the ketchup.
Oh yummy. No changes.
I just made this minus the chilled (I’m the only hot food freak in the house) and added in a half cup of caster sugar to make everyone at home happy. There is great depth to this recipe and can see from smiling faces I’ll be making it again!
this is my go to BBQ sauce. i have a lot of people asking me to make it for them, so i print the recipe for them
delicious
This sauce was excellent! I used tomato sauce instead of ketchup and a regional whiskey instead of JD. Loved the smokiness of the chipotle and the liquid smoke. Next time I will puree the peppers and will try mesquite or pecan smoke instead of the hickory. Had it with chicken and it really … whoa! … awesome! …wow! … woohoo! … what a kick! … whew! … was delicious. I will make this again and offer it to all my BBQ guests.
I followed the recipe to a T, and it is perfect! Just the right amount of spice and smoke for my liking. Much better than any store bought sauce. As others have done, I did puree the sauce after cooking so that I could put it into a squeeze bottle and not have to worry about the chipotle peppers clogging up. Can’t wait to try it on our pulled pork sandwiches. Thanks for an awesome recipe!
love this recipe, have made it a couple times now. i use a stick blender when heating it up to puree the peppers,works great!
Amazing. Lots of ingredients but worth the effort. Perfect compliment to smoked baby backs.
absolutely amazing! Followed exactly, and wouldn’t change it. It made a LOT of sauce, so we canned it to save for later also.
I read the reviews and was really excited about this, bc the reviews are pretty stellar. Since I read the reviews before I made the sauce, I made some modifications. I minced the chipotle peppers, doubled the whiskey, added 2 tablespoons of water and about 1/2 cup of orange juice. The last 2 items were because the sauce is very thick as written and I prefer it slightly thinner. Also, I made only 10 servings and just a little bit of this sauce goes a long way as it is very potent. I served this with grilled chicken wings, but it would be good on any grilled meat (except maybe fish).
Easy to make and yummy! Not too spicy so will suit most people’s heat level. I might take up just a bit. Really like the smokiness. I used fresh onion and garlic instead of the powders then used my emersion blender to smooth it out. Ready for some ribs today!
Made a small batch to try it out on some smoke ribs and loved it! I will make up a full batch for smoke pulled pork shoulder on Father’s Day! Great stuff!
Love this! The only one we make!!!
I used real maple syrup instead of molasses because that’s what I had on hand; and I reduced the portion size to 4 for just one meal. It’s really tasty! Even with the altered portion size, it’s delicious, and a keeper for sure.
This is a super easy recipe to make! My family really likes it. For me, it was on the verge of being too spicy but I’m still working my way up the “spicy” ladder. Will keep recipe and make again. This does make two – 32 oz ketchup bottles full of sauce with about another 1.5 cups or so extra….
A very good BBQ sauce! I used this on some pulled pork, worked nicely. If the sauce reduces too much and gets too salty and sweet, just add some water to mellow it out a bit, worked for me! Thanks!