ChileFarmer
Moderator
My Bar-B-Que sauce, I have won 2, 1st place awards with this sauce. Thought you might like it as well. CF
Bill’s Chipotle Bar-B-Que Sauce
Ingredients
1 cup brown sugar
1 cup cider vinegar
1/2 cup molasses, honey, cane syrup
1/2 cup Worcestershire sauce
4 tablespoon yellow mustard
2 tablespoon Chile powder
4 teaspoon black pepper
4 teaspoon onion powder
4 teaspoon garlic powder
2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 cup Chipotle Chiles en adobo sauce (chopped fine or run through blender)
4 cups catsup = 32 oz.
3 cups raspberry, apricot, strawberry, blueberry or what ever preserves you like. I like the apricot best.
Procedure
Combine sugar, vinegar, molasses, Worcestershire sauce, mustard, Chile powder, allspice and cloves.
Bring to simmer over med. heat. Cook uncovered, stirring until all ingredients are dissolved. Stir in catsup and bring to low boil. Reduce heat add preserves and Chipotle pepper. Bring back to low boil. Pour up into jars and cap hot.
Should make about 3 pints.
Bill’s Chipotle Bar-B-Que Sauce
Ingredients
1 cup brown sugar
1 cup cider vinegar
1/2 cup molasses, honey, cane syrup
1/2 cup Worcestershire sauce
4 tablespoon yellow mustard
2 tablespoon Chile powder
4 teaspoon black pepper
4 teaspoon onion powder
4 teaspoon garlic powder
2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 cup Chipotle Chiles en adobo sauce (chopped fine or run through blender)
4 cups catsup = 32 oz.
3 cups raspberry, apricot, strawberry, blueberry or what ever preserves you like. I like the apricot best.
Procedure
Combine sugar, vinegar, molasses, Worcestershire sauce, mustard, Chile powder, allspice and cloves.
Bring to simmer over med. heat. Cook uncovered, stirring until all ingredients are dissolved. Stir in catsup and bring to low boil. Reduce heat add preserves and Chipotle pepper. Bring back to low boil. Pour up into jars and cap hot.
Should make about 3 pints.