Spicy Chipotle Barbecue Sauce
Ready In: 50 mins
Serves: 48
Yields: 6 cups
Ingredients
- 1 cup Splenda sugar substitute
- 1 cup chili powder
- 2 tablespoons ground black pepper
- 2 tablespoons dried cilantro
- 1 tablespoon ground allspice
- 1⁄4 cup garlic powder
- 1⁄4 cup onion powder
- 1 teaspoon hickory smoke salt (or kosher salt, if you can't find this)
- 2 tablespoons dry mustard
- 2 tablespoons dried chipotle powder
- 1 1⁄2 cups cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons Frank's red hot sauce
- 2 cups tomato sauce
- 1⁄4 cup olive oil
- 2 cups water
Directions
- Combine all of the dry ingredients in a large (3 quart or larger) non-reactive stock pot. Mix well, then add all the liquid ingredients and mix thoroughly.
- Bring to a boil, then reduce heat to low and simmer 30-40 minutes until flavors are well blended and sauce is thick. Add more water if necessary to adjust to the consistency you like.
- Fill three pint jars within 1/2 inch of rim, clean and seal. Process in water bath canner for 10 minutes. If not canning, pour into containers and refrigerate.
- Makes 3 pints, or 48 2-tablespoon servings.
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