BBQ sauce is bomb and a Summer must-have. The only thing better than your favorite Stubb’s is this chipotole pepper infused homemade sauce. It’s got some heat, but brown sugar mellows it out. We don’t want to brag, but it’s pretty braggable. Make it. Save it. Put it on everything.
- 1 medium white onion
- 2 garlic cloves
- 2 cans chipotle chiles + 1 Tbsp. sauce from can (available in your grocer's Latin American section)
- 1 Tbsp. ground cumin
- 1 tsp. chile powder
- 2 Tbsp. light brown sugar
- ½ cup apple cider vinegar
- 2 Tbsp. ketchup
- 2 Tbsp. mustard, we like the classic French's but use your favorite here!
- 1 1/2 cups canned tomatoes, crushed or pureed
- salt and pepper to taste
- olive oil
- Chop the onion into ½-inch pieces. Chop the garlic into very small pieces. Roughly chop the chipotle peppers.
- In a large saucepan, heat 1 tablespoon olive oil. Add in the onions and sauté until translucent, about 5 to 7 minutes.
- Add in the garlic and chipotle peppers. Stir and allow to cook slightly, 2 minutes.
- Add in the cumin, chile powder, and brown sugar. Stir and allow to caramelize on the bottom of the pan, about 5 minutes.
- Once fragrant and darker in color, add in the apple cider vinegar. Deglaze the pan, scraping up all small bits from the bottom. Allow to reduce by half, for approximately 3 minutes.
- Add in the ketchup and mustard, stir to combine. Add in the tomatoes. Cover and allow to simmer over low heat for 30 minutes.
- Take off heat, allow to cool and put into a food processor or blender. Blend until smooth. Taste and season with salt and pepper.