Chipotle Cherry Barbecue Sauce

"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!"
photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni
Ready In:
1 1/4 cups




  • 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!

Questions & Replies

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  1. 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. Koriander
    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!
  3. TnuSami
    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!!
  4. cooking-BAG
    This was delicious. I made this for recipe 153163(Monterey BBQ Chicken Bake)this weekend for a dinner party. I had 2 diabetic folks, so I used low sugar preserves and reduced sugar ketsup. I can't wait to try it on some bbq chicken on the grill...Thanks for a great bbq sauce. I will get a lot of use out of this one..
  5. Kittencalrecipezazz
    I only had about 1/2 cup of the cherry preserves for this recipe so I used 1/4 cup apricot for the rest and this worked out great, I could eat this sauce with a spoon, it is *so* good, thank you for sharing this great recipe hon!...Kitten:)


  1. hismusicnme
    Another reviewer (JustCallMeToni) pointed out the glazy-ness of this sauce. If this was in reference to it being a bit thinner than the bottled version tried before, you could instead substitute this recipe's call for ketchup with tomato paste, simple sugar syrup (or corn syrup) and seasonings usually found in Ketchup - So, you would be adding all the ingredients to make ketchup except for the water. This would thicken it up but keep all the flavor of the original recipe. Making Ketchup is really easy and fast, so it wouldn't take much at all to add this step.<br/>Hope this helps! =>
  2. justcallmetoni
    With this Sharon has officially become this chile head's recipe goddess. Several years ago on a trip to Albuquerque I bought some raspberry chipoltle BBQ sauce which I just looved. So much so I began hoarding it as the end of the sauce neared. This has a little more of a glazed look, but captures the same sweet-spicy-tangy combination that makes my tastebuds zing. This is great as a sauce for meats but is also a great condiment for roasted potatoes or baked fries. I've also served it as a dipping sauce with chicken tidbits. You can also make a nice appetizer by spreading a layer of the sauce over some cream cheese and serving it with crackers. Can't wait to try this raspberry preserves or peach preserves. Should mention that I replaced the butter with 2 teaspoons of olive oil and a tablespoon of vegetable broth. All broth would have worked just as well.



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