Chipotle Barbecue Sauce
Chipotle barbecue sauce.
It’s time to talk barbecue sauce!
And here in the U.S., barbecue is as Americana as apple pie.
Barbecue Sauce Is Serious Business
According to the National Barbecue Association, H.J. Heinz introduced the first nationally distributed barbecue sauce in 1948. In 2017, more than 9 million Americans used four or more bottles of barbecue sauce. That’s 36 million containers of sauce!
Hundreds of barbecue competitions take place around the country each year. Some devoted just to sauce. Just like the American Royal Sauce competition in Kansas City. The origin of this now national competition is traced to the backyard of barbecue judge and aficionado Ardie Davis. Inspired by the lyrics to a blues song he was listening to, he named this match the “Diddy-Wa-Diddy National Barbecue Sauce Contest”.
The Secret To Barbecue Sauce
What’s the secret to a great barbecue sauce? That’s just it. There is no secret.
Like politics and religion, barbecue sauce is a source of passionate debate where people stand firm to maintain their selfperceived, coveted position. And there are disagreements. In a 1989 New York Times article, barbecue lover and cookbook author, Sam Higgins, said, “What’s one man’s barbecue sauce is another man’s axle grease.”
Chipotle Barbecue Sauce
I’m happy to tell you that I’m not holding back on my family’s favorite barbecue sauce. It doesn’t fit into the Kansas City, Memphis, South Carolina or even Texas style. Because its origin is my daughter Ariel. It’s got the beautiful earth and smoke flavor of chipotle, with another depth of flavor provided by coffee. Yes, that’s right coffee.
Forego the mass manufactured bottles of sauce filled with industrial ingredients that don’t add any value to the flavor. Be a champion and make your own. It takes very little time to whip up this sauce from ingredients you have in your pantry.
This is a lovely sauce. It’s a beautiful companion to any grilled meat, burgers, chicken, etc., or spooned as a condiment over an already prepared meat. It’s easy to make with ingredients you’re likely to already have on hand.
- 18 oz can tomato puree
- 4 chipotles in adobo sauce, chopped
- 1 small yellow onion
- 5 cloves of garlic, minced
- 1/2 cup fresh brewed strong coffee
- 1/4 cup pure maple syrup
- 2 tablespoons white balsamic vinegar
- 1 teaspoon chili powder
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon kosher salt
- olive oil
- Sautee the onion in a small amount of olive oil.
- When the onion has wilted and turned transparent, add the garlic.
- Saute for 1-2 minutes until the garlic is fragrant.
- Add the spices and the chipotles. Saute for 1 minute.
- Add the tomato puree, maple syrup, and coffee.
- Simmer slowly for 10-15 minutes for flavors to deepen.
- Add the balsamic vinegar.
- Remove from heat and allow to cool.
- Once cooled, puree with an immersion blender.
- Use immediately or store in the refrigerator.
- Serving Size: 1 cup
- Calories: 57.11 kcal
- Sugar: 9.01 g
- Sodium: 367.18 mg
- Fat: 0.44 g
- Saturated Fat: 0.06 g
- Trans Fat: 0 g
- Carbohydrates: 13.23 g
- Fiber: 1.6 g
- Protein: 1.37 g
- Cholesterol: 0 mg