Make your own chipotle barbecue sauce with rich, smoky, tangy and of course spicy flavors.

Chili Peppers:

 

	1/4 cup apple cider vinegar
	2 cups water or dry white wine
	1 cup ketchup
	1/4 cup finely diced onion
	1 tablespoon molasses
	2-3 Chipotle whole peppers * or about 1 tablespoon chipotle powder
	1 bay leaf
	1/4 teaspoon salt
	1/4 teaspoon Mexican oregano
	1 pinch cinnamon

 

*If you are using whole chipotle chilies they should be cut in half, stemmed, and seeded.

To a small saucepan add all the ingredients and bring them to a simmer. Continue simmering on the lowest setting until sauce is reduced. Bend the sauce and can or store in the refrigerator.

This chipotle barbecue sauce is perfect on chicken and pork.

 

Honey has a marvelous ability to mellow out hot, spicy flavors making it a delicious combination with a hot and smoky barbecue sauce. To make one, add 1-2 tablespoons honey, depending upon taste, to the recipe above leaving out the molasses. You now have a delicious honey chipotle barbecue sauce that is excellent on pork and chicken.

I love those first barbecues of the summer (all right, I'll admit I have been known to fire up my grill with snow still on the ground!). So I know it can be easy to get carried away in the excitement of the moment and apply that long anticipated sweet and tangy sauce to the meat to early in the cooking process. The result is almost always the same, the sugars in the barbecue sauce burn long before the meat is cooked. This can be a tremendous disappointment.

Instead, remember to add barbecues sauces containing sugar, and they all do, towards the end of the cooking process. I like to add one coat when the meat is almost done, let it bake on and then apply a second coat of the sauce just a few minutes before the food is removed form the grill. Delicious! I'm also sure to keep an especially close eye on the grill once the barbecue sauce has been added just to make sure things do not get to hot and start burning.

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