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Maple-Chipotle Barbecue Sauce |
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Written by J. Donavan Stanley
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Sunday, 06 July 2008 |
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 I came across this recipe while researching chipotle barbecue recipes. It was interesting enough to make it on to my "must try" list. The lack of vinegar in the recipe strikes me as a litle odd but there's really nothing to not-like about the ingredients over all.
This will keep for up to two weeks in the refrigerator. Ingredients: - 3 large chipotle chiles in adobo, stems discarded
- 1/4 cup ketchup
- 1/4 cup pure maple syrup
- 1 cup low-sodium chicken broth
- 1/8 teaspoon ground allspice
- 1 tablespoon vegetable oil
- 1 medium onion, minced
- 2 large garlic cloves, minced
- Salt and freshly ground pepper
- 1 tablespoon fresh lemon juice
Instructions: - In a blender, combine the chipotles with the ketchup, maple syrup, broth and allspice and puree until smooth.
- In a medium saucepan, heat the oil until shimmering.
- Add the onion and garlic and cook over moderately high heat until golden, 5 minutes.
- Add the chipotle puree.
- Season with salt and pepper.
- Cook over moderate heat until thickened, 15 minutes.
- Stir in the lemon juice.
- Transfer to a bowl and let cool.
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