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Recipe Detail Page
Chipotle Barbecue Sauce
Summer 2008
Purchase canned chipotle peppers and freeze the leftovers, adding them to soups and chili when desired. When basting the burgers with barbecue sauce only use half of the sauce to begin, using more if needed. This way the bulk of your sauce won’t be contaminated with chicken juices, and it can be reused later on.
Makes 3 cups (750 mL)
1 tbsp (15 mL) vegetable oil
½ cup (125 mL) onion, finely chopped
2 cloves garlic, finely chopped
1½ cups (375 mL) ketchup
¼ cup (50 mL) molasses
½ chipotle pepper (or to taste), very finely chopped
1 tbsp (15 mL) yellow mustard
1 cup (250 mL) flavourful beer
1. In a small saucepan heat oil over medium heat, add onions and cook for 3 minutes. Add garlic and cook for 1 minute longer.
2. Add ketchup, molasses, chipotle pepper, mustard and beer.
3. Bring to the boil, then lower heat and simmer for 40 minutes or until thickened; it should be the consistency of a regular barbecue sauce. Remove from heat and cool.
Makes 3 cups (750 mL)
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Chicken Burger with Chipotle Barbecue Sauce
Chipotle barbecue sauce packs a real punch, giving the mild chicken taste a helpful boost of flavour. Topping the burger with avocado and iceberg lettuce gives some great texture and a cooling effect for the pepper’s piquancy.
