Have-It-Your-Way Chipotle BBQ Sauce
One of my favorite things about BBQ sauce is how the flavors vary from region to region. This heat-filled sauce reminds me of one that I used to eat when we went to the beach in South Carolina. It will slap your tongue if you let it. Add a lot of chipotle pepper and it might hurt a little. Add a little, and you’ll be all right. In our family, we’re not happy unless our BBQ sauce makes us break a sweat. We’re weird like that, but we understand that most people are normal and don’t want to cry when they eat, that’s why we want you to have it your way. Make it as mild or as hot as you want, it’s totally up to you.This recipe makes 2 cups of barbecue sauce. A serving is 2 tablespoons
Ingredients
- ½ teaspoon cornstarch
- 2 tablespoon (30 ml) warm water
- 2 large red tomatoes or 2 cups (480 ml) canned tomato sauce
- 4 cloves garlic or 1 teaspoon garlic powder
- ⅓ cup (80 ml) apple cider vinegar
- 3 tablespoon (45 ml) dark molasses
- 1 ½ teaspoon (8 g) ground sea salt
- ⅓ cup (48 g) coconut or dark brown sugar
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ to 1 teaspoon ground chipotle pepper (see note)
- ½ teaspoon ground black pepper (see note)
- 1 teaspoon extra-virgin olive oil optional
Instructions
- In a small bowl, whisk the cornstarch and water together until it’s smooth and creamy.
- Blanch the tomatoes in boiling water for approximately 2 minutes, or until the skin starts to separate from the meat. Remove from the water and let cool. Remove the skin and seeds and place in a high-powered blender or food processor. Add the garlic, vinegar, molasses, salt, sugar, onion powder, cumin, chipotle pepper, black pepper and olive oil to the blender. Blend on high until smooth and frothy.
- Pour the mixture into a small saucepan and bring to a boil. As soon as the sauce begins to boil, reduce the heat to a low simmer and cook for approximately 20 minutes. Stir frequently to prevent scorching. Add the cornstarch mixture and whisk well until it thickens. Cook for another 5 to 8 minutes.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
Note: If you’re not a fan of spicy food, add the chipotle pepper and black pepper by the ¼ teaspoon until you get the desired heat that’s right for you.
Recipe from Great Vegan BBQ Without a Grill by Linda & Alex Meyer. Reprinted with permission by Page Street Publishing.