This is by far one of our favorite barbecue style sauces over at Chili Pepper Madness. With the weather turning warmer, it’s time to bust out the grills and get your smoke on. The great thing about barbecue sauce is that it goes on just about anything, and this sauce is no exception. We like to make it ahead of time and let it sit in the refrigerator so we can use it all week. Try it out on anything you can grill – fish, pork, beef, chicken. It is so good.
- 1 7-ounce can chipotle peppers in adobo
- 4 ounces bacon, chopped
- 1 cup ketchup
- 1/2 cup cider vinegar
- 1/2 cup light brown sugar
- 6 tablespoons Worcestershire sauce
- 4 tablespoons Jim Beam bourbon
- 2 tablespoons molasses
- 2 teaspoons ground chili guajillo
- 1 small yellow onion, chopped
- 2 teaspoons fresh minced garlic
- 2 teaspoons paprika
- 1 teaspoon ground mustard seeds
- Salt and pepper to taste
- Heat a large saucepan to medium heat and add bacon. Cook about 5 minutes, stirring often.
- Add onion and cook 3 more minutes, stirring often, until bacon is nice and crisp.
- Add garlic and cook 1 more minute, or until garlic browns nicely.
- Add remaining ingredients and mix well.
- Bring sauce to a boil and reduce heat to low. Simmer 30 minutes with an occasional stir. The sauce will slightly thicken.
NOTE: You can serve this warm right from the pan or allow it to cool and serve at room temperature.