CHIPOTLE-MOLASSES BARBECUE SAUCE

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Chipotle-Molasses Barbecue Sauce image

Four types of chiles give this BBQ sauce layers of smoky flavor. Dried chiles are roasted, then stemmed, seeded, and cooked with usual barbecue sauce ingredients including ketchup and molasses.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Yield Makes enough for 2 racks of ribs

Number Of Ingredients 17

1 tablespoon canola oil
1 small onion, coarsely chopped
3 cloves garlic, coarsely chopped
3 cups canned plum tomatoes, with their juices, pureed
1/4 cup ketchup
3 tablespoons molasses
2 tablespoons packed dark-brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon red-wine vinegar
2 dried ancho chiles, roasted, stemmed, and seeded
2 dried pasilla chiles, roasted, stemmed, and seeded
3 dried chile de arbol, roasted, stemmed, and seeded
4 canned chipotle chiles, pureed
Juice of 1/2 lemon
Coarse salt and freshly ground pepper

Steps:

  • In a medium heavy-bottomed saucepan, heat oil over medium heat. Add onions and garlic, and cook until translucent, 3 to 4 minutes. Add tomatoes, and bring to a boil.
  • Add the remaining ingredients, and return to a simmer. Cook, stirring occasionally, until thickened, 30 to 35 minutes. Transfer to a food processor, and puree until smooth. Season with salt and pepper. Return to saucepan, and let stand until room temperature.

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