| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 3 cups |
Ingredients
- 1/2 stick (4 tablespoons) unsalted butter, cubed
- 1 medium yellow onion, roughly chopped
- 2 cloves garlic, chopped
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 3 chipotle peppers in adobo
- 1 cup ketchup
- 1/3 cup brown sugar
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons red wine vinegar
- 1/2 tablespoon liquid smoke
- 1 1/2 teaspoons yellow mustard
- 1/2 teaspoons Worcestershire sauce
Instructions
- Heat a medium heavy-bottomed pan over high heat. Add the butter, onions and garlic and saute until the onions are translucent and soft.
- Turn the heat down to medium, add the salt, black pepper, cayenne pepper and chipotle peppers and cook for 5 minutes.
- Add the ketchup, 3/4 cup water, brown sugar, lemon juice, red wine vinegar, liquid smoke, yellow mustard and Worcestershire sauce and cook for 15 minutes.
- With a hand mixer, blend the sauce until smooth. There will be some lumpiness from the onions and garlic, and if you like, strain these out through a sieve. Otherwise, simmer the sauce on low for another 15 minutes.
- Remove and cool. Store in a plastic container in the fridge for up to 1 month.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 160 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugar | 19 g |
| Protein | 1 g |
| Cholesterol | 20 mg |
| Sodium | 814 mg |
Reviews
I make this all the time it is great on its own, LOVE it on smoked Drummies, I’ve actually become addicted to it. It is a bit thick so it can be strained to get the solids, out OR what I like to do is blend it equal parts with a North Carolina style vinegar bbq sauce.