The Bluster and the Burrow
Chipotle Barbecue Sauce
This chipotle barbecue sauce is a small-batch, from-scratch sauce built for depth and balance, not sugar overload. Smoky chipotle heat, molasses richness, and layered umami create a bold, glossy finish that clings beautifully to ribs, grilled meats, or anything that deserves real barbecue flavor.
Print Recipe
Equipment
- Immersion Blender optional
Ingredients
- 6 ounces tomato paste
- ½ cup water or stock
- 1½ tablespoons avocado oil
- ¼ cup dark brown sugar packed
- 1½ tablespoons molasses
- 2 tablespoons grated onion
- 2 cloves garlic minced
- 1 chipotle peppers in adobo finely minced
- 1 tablespoon adobo sauce
- 1 teaspoon smoked paprika
- 1½ tablespoons Worcestershire sauce
- 2 teaspoons soy sauce
- ½ teaspoon fish sauce
- 1 teaspoon black garlic mashed smooth
- 2 tablespoons apple cider vinegar
- 2 teaspoons lime juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- 1 bay leaf
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon ground coriander
- ¼ teaspoon ground allspice
- 1 tablespoon Dijon mustard
- ¾ teaspoon fine sea salt
Instructions
- Heat 1½ tablespoons avocado oil in a saucepan over medium-low heat.
- Add 2 tablespoons grated onion and 2 cloves garlic; cook gently until softened and fragrant without browning.
- Stir in 6 ounces tomato paste and cook briefly until it darkens slightly and smells richer. This step removes raw acidity.
- Add ¼ cup dark brown sugar, 1½ tablespoons molasses, ½ teaspoon onion powder, and ½ teaspoon garlic powder; stir until glossy.
- Add 1 chipotle peppers in adobo, 1 tablespoon adobo sauce, 1 teaspoon smoked paprika, ½ teaspoon dried thyme, ¾ teaspoon fine sea salt, ¾ teaspoon freshly ground black pepper, ½ teaspoon ground coriander, and ¼ teaspoon ground allspice.
- Pour in ½ cup water or stock along with 1½ tablespoons Worcestershire sauce, 2 tablespoons apple cider vinegar, 2 teaspoons soy sauce, ½ teaspoon fish sauce, 1 teaspoon black garlic, and 1 tablespoon Dijon mustard; stir until smooth. I use my immersion blender at this point to smooth. Then add the 1 bay leaf
- Simmer gently until thickened and cohesive, stirring occasionally 20-25 minutes
- Remove bay leaf and taste.
- Adjust with more vinegar for brightness, additional chipotle for heat, or a splash of liquid if too thick.
- Turn off heat, let cool for 10 minutes, stir in 2 teaspoons lime juice and honey, if desired.
Notes
- If using this as a rib glaze, reduce slightly longer so it clings and forms a lacquer under heat.
- For a dipping sauce consistency, loosen with a splash of warm stock.
- Blend for a smooth barbecue sauce; leave textured for rustic applications.
- Store in an airtight jar in the refrigerator for up to one week.
- Freeze in small portions for future grilling; thaw gently and whisk to re-emulsify.
Nutrition
Calories: 407kcal | Carbohydrates: 68g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 2mg | Sodium: 3892mg | Potassium: 1436mg | Fiber: 6g | Sugar: 52g | Vitamin A: 1848IU | Vitamin C: 25mg | Calcium: 148mg | Iron: 6mg
