Texas Style Chipotle Bbq Sauce Recipes

TEXAS-STYLE BBQ SAUCE

Steps:

• In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.

TEXAS STYLE CHIPOTLE BBQ SAUCE

Steps:

• Process onion and water in food processor until slushy, about 45 seconds.
• Pass the onion slush through a fine mesh strainer over a large mixing bowl, pressing on the slush with a large rubber spatula. Discard the onion solids.
• Wisk ketchup, apple cider, 3 tbl. apple cider vinegar, Worcestershire sauce, molasses, dijon mustard, chipotle chili, adobo sauce, and black pepper into onion liquid.
• In a large saucepan, cook bacon over medium-high heat, until bacon is crisp.
• Remove bacon with a slotted spoon.
• Add garlic and chili powder to hot bacon fat and cook until fragrant, about 30 seconds.
• Add onion-ketchup mixture to the saucepan and simmer for 15 minutes.
• Off heat, add remaining 1 tbsp apple cider vinegar.
• (Optional) Pulse cooked bacon is food processor until it is a fine powder and add to sauce.

CHIPOTLE BARBECUE SAUCE

Steps:

• Gather the ingredients.
• Heat oil in a saucepan. Add onions and sauté over medium heat until soft, about 3 to 4 minutes.
• Add garlic and cook for 20 to 30 seconds.
• Stir ​in brown sugar, celery salt, and black pepper. Add remaining ingredients and simmer on low heat until the sauce thickens.
• Remove from heat and let cool for 5 or so minutes before using. If serving as a side sauce, let the sauce cool a little longer.

CHIPOTLE BBQ SAUCE

Steps:

• In a large, heavy saucepan heat the oil over medium heat and add the onion and garlic. Saute until they begin to wilt. Add the ketchup and chile paste and saute for 4 minutes. Add all of the remaining ingredients stir and let simmer for 30 to 40 minutes. As the sauce thickens, stir more often so it does not scorch. Remove the sauce from the heat and allow it to cool. Place the sauce in a blender and puree. Store in the refrigerator.
• Place the ancho and Mexican chiles in a large saucepan and cover them with the chicken stock. Add the onion and garlic. Bring the stock to a boil over high heat, reduce heat and allow to simmer for about 15 minutes or until the peppers have absorbed some liquid and have become soft. Put the pepper mixture, cooking liquid, and chipotle peppers into a blender. Blend on low speed, increasing to high speed as the puree combines.

TEXAS BARBECUE SAUCE

Steps:

• Melt butter in medium saucepan over medium heat. Add garlic; stir 30 seconds. Stir in ketchup and all remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer until reduced to 1 1/3 cups, stirring occasionally, about 15 minutes. Season with salt and pepper. do ahead Can be made 1 week ahead. Cool slightly, cover, and chill.
• Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at Latin markets.