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Ingredients
- 2 Tbsp olive oil
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1/3 cup peppers and sauce from canned chipotles in adobo, minced
- 2/3 cup ketchup
- 1/4-1/2 cup water
- 1 Tbsp cider vinegar
- 1 Tbsp spicy brown (or creole) mustard
- 1 Tbsp molasses (or brown sugar, optional)
- Black pepper
- Pinch of salt
Preparation
Step 1
Heat oil over medium heat in a medium sauce pan.
Saute onions until soft and translucent. Add garlic, stir, and cook for 1 minute more.
Add the minced chipotles and sauce to the pan.
Stir in the ketchup, vinegar, mustard, and molasses.
Thin with water to desired consistency (I usually use about 1/2 cup) and heat just until bubbles begin to appear.
Taste and season with salt & pepper to taste.
Transfer to a jar or airtight bowl and store in the fridge (will keep for ~2 weeks).
If you want a completely smooth sauce, let it cool a bit and run it through the blender.
Notes
Yields: ~1 1/2 cups