Recipe by Sharon123
This is a spicy, smoky, sweet barbecue sauce that can be used to glaze grilled meat and poultry. It may also be used for tofu! You may also serve this on the side. Adapted from Food and Wine magazine. A Mexican Spanish inspired recipe!
Top Review by messystation
My sauce turned out well, but as written, I would think this would be too sweet. I did not de-seed the chipotles and I left out the ketchup. I also added some granulated garlic. Since I was making these to bottle and give to friends, I used dried onion and made in the crock pot. I quadrupled the recipe, and this made enough to fill 2 old jelly jars and 1 old chili sauce bottle. Thanks for a good base recipe.
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3⁄4 cup cherry preserves (8 ounces)
- 1⁄8-1⁄4 cup chipotle chile in adobo, minced and seeded
- 1⁄4 cup ketchup
- 1⁄4 cup cider vinegar
Directions See How It's Made
- Melt the butter in a small saucepan. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5-6 minutes.
- Add the remaining ingredients and cook over medium heat, stirring until bubbling, about 5 more minutes.
- Move the mixture to a food processor and blend until smooth.
- Transfer to a bowl and let cool before you use it.
- The glaze can be refrigerated for up to 2 weeks. Enjoy!