J P Hayes's Chipotle Bbq Sauce Recipe
Ingredients
| Ancho chilies - 2, seeded | ||
| Warm water | 1 Cup (16 tbs) | |
| New Mexican chilies - 2, seeded | ||
| Chipotles in adobo | 1/2 Can (10oz) | |
| Water | 1 Cup (16 tbs) | |
| Pepper | 1 Teaspoon | |
| Cumin | 1 Teaspoon | |
| Mexican oregano or Regular oregano - 1 teaspoon | ||
| Salt | 1 Teaspoon | |
| Canola oil | 1 Tablespoon | |
| Onion | 1 | |
| Garlic | 10 Clove (5gm), roasted | |
| Cider vinegar | 1/2 Cup (16 tbs) | |
| Balsamic vinegar | 2 Tablespoon | |
| Firmly packed brown sugar | 1/4 Cup (16 tbs) | |
Directions
GETTING READY
1) In warm water, rehydrate the New Mexican chilies and the ancho for about 15 minutes, till tender.
2) Reserve the soaking liquid.
MAKING
3) Make a paste by pureeing the rehydrated chilies, chipotles in adono, pepper, oregano, cumin and salt with just enough of the chili soaking water.
4) Saute the onion till it has turned translucent.
5) Add the roasted garlic and saute for another 5 minutes.
6) Add the vinegars, brown sugar, ketchup and the chili puree. Mix well.
7) Gently simmer over low heat for about 30 minutes.
SERVING
8) Serve or use as preferred.
1) In warm water, rehydrate the New Mexican chilies and the ancho for about 15 minutes, till tender.
2) Reserve the soaking liquid.
MAKING
3) Make a paste by pureeing the rehydrated chilies, chipotles in adono, pepper, oregano, cumin and salt with just enough of the chili soaking water.
4) Saute the onion till it has turned translucent.
5) Add the roasted garlic and saute for another 5 minutes.
6) Add the vinegars, brown sugar, ketchup and the chili puree. Mix well.
7) Gently simmer over low heat for about 30 minutes.
SERVING
8) Serve or use as preferred.
Chef
