Prep 10 mins
Cook 10 mins
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!
- 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
- 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!
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.
Great sauce! I forgot to de-seed the chipoltes so it had alot of heat. We used it as a dipping sauce for a roast chicken and it was very enjoyable. Will bbq a boneless pork with it next. Thanks!
What a delicious sauce!! I made up quite a bit of this to give as gifts and wasn't sure what to expect, but it's so good!! Once the chopping is done, it cooks up quickly! I look forward to grilling with it instead of just nabbing tastes!! A really fun sauce!! Thanks, Sharon, I'm so glad I decided to try it!!