cherry chipotle barbecue sauce



Chipotle peppers or chillies are simply jalapenos that have been dried and smoked. Adobo is a rich tangy red sauce used in the canning of chipotles. Combined, you get a spicy hot, tangy, sweet, with lots of smokey flavour


what you need

1 cup ketchup

1 cup fresh or frozen sweet black cherries, pits removed

2 chipotles, minced

1 tablespoon adobo sauce from the can of chipotle peppers in adobo sauce

1/3 cup dark brown sugar

1/4 cup apple cider vinegar

2 tablespoons molasses (can substitute with honey)

1 tablespoon Worcestershire sauce

2 teaspoons dry mustard

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper


what to do

Combine all ingredients in a small saucepan, mixing well. Bring to a simmer over medium-high heat.

Reduce to medium-low; simmer for 30-40 minutes, stirring frequently, until cherries have broken down and sauce is desired consistency. Be careful of hot splatters. If cherries remain whole, press them against the sides of the pan to break them down.

You can use immediately, or cool and store in a covered container in the fridge


For something different replace the black cherries with

- 2 shots of espresso coffee to create a rich and earthy espresso chipotle BBQ sauce

- 2 cups fresh raspberries for a raspberry chipotle BBQ sauce