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Southwest Chipotle Pepper BBQ Sauce

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Donna Urso
I first tasted this Southwest Chipotle Pepper BBQ Sauce at a local restaurant.  It was served as part of a Southwest Chipotle Pepper Chicken dinner.  One taste and I fell in love.  Love, I tell you!  It has the kind of flavor that is a part of dreams.  Literally.  Memories of this delicious sauce will fill your head as you sleep and haunt you until you make it, again and again.

 Imagine my delight when I attended a cooking demonstration by the chef and owner of said restaurant, during which he demonstrated and shared the elusive recipe.  Oh, yeah baby, I was one happy camper!  Today I am sharing the recipe for this delicious barbecue sauce with you.  Make this for your friends and family and you will be a hero.  Your praises will be sung far and wide.  I kid you not!


Let's go...


The Chipotle BBQ Sauce Ingredients
Chipotle Pepper BBQ Sauce
Print Recipe
  • 1/2 large red onion
  • 1/4 pound bacon, raw chopped
  • 1 tablespoon fresh chopped garlic
  • 1/8 cup olive oil
  • 1 pound brown sugar
  • 1/4 cup pureed chipotle peppers in adobo
  •  sauce
  • 1/2 cup liquid smoke
  • 1/2 cup red wine vinegar
  • 1/2 cup molasses
  • 1 tablespoon crushed red pepper
  • 1 tablespoon black pepper
  • 1 tablespoon kosher salt
  • 2 28 ounce cans crushed tomatoes
Directions
In a large heavy pot over medium heat, saute the bacon until rendered and brown.  Do let your bacon get brown.  That means flavor!  Add olive oil, red onion and garlic.  Sweat until onions are tender. Add all the other ingredients to the pot.  Stir to combine.  When you puree the chipotle peppers in abobo sauce you will have more than you need for this recipe.  Freeze the extra in 1/4 cup packages for later.






Simmer sauce for approximately 2 hours on medium low heat, until the sauce is deep red in color and is thick.  Be sure to stir often so that it doesn't stick to the pan and burn.






Cool and refrigerate or freeze the sauce.  I find that this makes enough sauce to serve for one meal with plenty left to freeze for later.  It is wonderful to have this in my freezer and ready to go because it can take a simple grilled chicken breast from bland to fabulous!


Southwest Chicken

To make the chicken:
  • 1 whole fryer chicken
  • olive oil
  • Southwest seasoning

Preheat your oven to 375 degrees F.  Rinse and dry the chicken.  Rub the outside of the chicken with olive oil.  Season generously with the Southwest seasoning, including inside the cavity.  Do you have some fresh herbs?  Go ahead and stuff some of those herbs inside the cavity of the chicken.  I like to use fresh rosemary. Tie the legs together with kitchen twine. 

Roast the chicken until browned and the internal temperature registers 185 degrees F.  Let the chicken sit for 15 minutes before serving.  While the chicken is resting, warm the Chipotle BBQ Sauce.  When ready to serve, carve the chicken and top with Chipotle Pepper BBQ Sauce.  Enjoy!

Would you like a delicious corn muffin to serve with your dinner?  Try this savory white corn and green chili cheese muffin from fellow Rhode Island blogger, Lydia Walshin, of The Perfect Pantry.

For other recipes with Southwest flavors just click the links:
Grilled Southwest Chicken and Salsa
Oh My, Salsa
White Chili with Cornbread

Enjoy!

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Comments

  1. amyApril 8, 2011 at 8:31 PM

    Can't wait to try this! I'm always looking for ways to make chicken more exciting! Thanks Donna:)

    ReplyDelete
  2. TheProDivaApril 8, 2011 at 8:38 PM

    I NEED this recipe in my life! Thank you in advance! And my hubby thanks you too!

    ReplyDelete
  3. AnonymousApril 8, 2011 at 10:47 PM

    Yummy! I am going to print off this recipe. I can't wait to try it. My hubby will like this one, I'm sure. Anything with chipotle is always a great starting point.

    ReplyDelete
  4. RobinApril 8, 2011 at 11:44 PM

    Great recipe....also like the new Donna signature!!!!!

    ReplyDelete
  5. DougApril 9, 2011 at 9:54 AM

    I am definitely trying it, making my shopping list now!

    ReplyDelete
  6. Donna UrsoApril 9, 2011 at 12:33 PM

    Enjoy, All! This is a winner! We love it, so I know you will too.

    ReplyDelete
  7. Vicki CatoJune 24, 2016 at 9:27 AM

    This sounds like a recipe my family would like. I can't wait to try it.

    ReplyDelete

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