Email to Phyllis_ aka_ Filus      

Chipotle BBQ Sauce

Source of Recipe

From San Francisco Chronicle Food Section


Recipe Introduction

You can use this barbecue sauce on all types of meat and poultry since it is not too sweet and has a moderate heat level for most palates. The heat smooths out when eaten with the meat. Look for chipotle en adobo, usually in 6- ounce cans, in the international food section of your market. Yields 1 cup.

2 teaspoons canola oil
1/2 cup yellow onion, chopped
1/2 teaspoon garlic, minced
1 cinnamon stick
3/4 cup tomato ketchup
2 tablespoons chipotle en adobo, coarsely chopped with sauce or to taste
3 tablespoons Zinfandel
1/4 teaspoon dry mustard powder
1 tablespoon packed dark brown sugar
1/2 teaspoon orange zest, minced
Salt and pepper to taste

Heat the oil in a small, nonreactive saucepan over medium-high heat. Add the chopped onion and saute until soft and translucent, then add the garlic and the cinnamon stick. Reduce the heat to medium and continue cooking until the garlic becomes aromatic but not browned, about 30
seconds more.

Add the ketchup, chipotle en adobo, wine, dry mustard and brown sugar, mixing well. Bring to a simmer and reduce the heat to low. Continue to simmer or 10-15 minutes, stirring occasionally. Remove the saucepan from the heat. Remove the cinnamon stick and add the zest.

Puree the sauce in the blender until the onions and chipotles are incorporated and the sauce is fairly smooth. Taste and adjust the seasoning if needed. The sauce can be used immediately or cooled and refrigerated for future use, within 1 week.

PER 2 TABLESPOON SERVINGS: 53 calories, 1 g protein, 10 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 291 mg sodium,