This homemade barbecue sauce made me feel real proud of myself.
Why? Cause before now, I have always bought the stuff in bulk. You see, I LOVE barbecue sauce. I love it so much that I used to carry it around in my purse (<—that didn’t end well. RIP purse).
I think my issue is just really loving condiments. I really do. Hot sauce, ketchup, barbecue sauce….I love anything that I can douse my food with that will make it a) spicier and b) saucier than before. Is there a support group for this? There should be. Wanna start one with me?
This yummy-spicy-kinda-fruity-thick-n’-saucy raspberry chipotle barbecue sauce will be the star of your summer grilling. Slather it on your chicken, pork or shoe, and I promise it will make a believer out of you.
Okay, don’t really slather your shoe. Unless it’s a shoe shaped chicken breast, then that would be perfectly acceptable. I have yet to ever witness such a thing, however.
And if you think making your own barbecue sauce from scratch is super hard and time consuming……think again! It totally wasn’t! A little messy, yes, but super hard and time consuming, no.
Then again, everything is messy with me. I once had a nanny who referred to me as “Jennifer Mess Weber” when I was eight years old and making a total war zone out of the kitchen while baking my way through the Boxcar Children Cookbook.
They key players of this sauce are ketchup and that newfangled Tabasco Raspberry Chipotle hot sauce. Have you seen it? I’m in love. If you haven’t seen it on the shelf yet, it’s cause it’s brand new. When I was visiting Avery Island, the Tabasco folks used it to make raspberry chipotle ICE CREAM!
And then my mind was blown.
I also blended fresh raspberries right into this barbecue sauce for a little added boom. I wouldn’t say it’s overly fruity though—just very sweet n’ spicy, just the way I like it. If you want to add more heat (beware!), you can increase the amount of chipotle peppers in the sauce. You do strain everything out at the end, but the flavor is imparted throughout the whole cooking process. It’s amazing!
Oh, and if you’re like me and love to just dump sauce all over your grilled chicken, I might recommend doubling the sauce recipe since this only yields about a quart of finished barbecue sauce.
Now what was that about a support group?
Sweet n’ Spicy Raspberry Chipotle Barbecue Sauce
yields about 1 quart sauce
2 tbsp butter
3 cups small diced yellow onions (about 1.5 onions)
1 green bell pepper, small diced
2 stalks celery, small diced
2 chipotle peppers in adobo sauce, chopped
1 tbsp minced garlic
1 15-oz can tomato sauce
1 24-oz bottle ketchup
1/2 cup Worcestershire sauce
1 cup water
3 tsbp white wine vinegar
1/4 cup Raspberry Chipotle Tabasco sauce
1/2 cup pureed fresh raspberries (you can technically just mash them really well with a fork)
1 tsp salt (or to taste)
In a large heavy-bottomed saucepot, melt the butter over medium heat. Once melted, add the chopped onion, bell pepper and celery. Saute for about six minutes until soft, and then add the chopped chipotle peppers and garlic. Continue sauting for another five minutes until the vegetables are very soft.
Add the tomato sauce, ketchup, worcestershire sauce and water. Stir well to combine and bring sauce to a boil. Reduce heat and simmer for five minutes.
Then, add the vinegar, Raspberry Chipotle Tabasco sauce and pureed fresh raspberries Continue simmering on low for 30 minutes, stirring frequently.
Carefully, pour the hot sauce through a strainer into another pot. You can toss the vegetables at this point and season the remaining sauce to taste with some salt and pepper.
Let the sauce cool then keep in the fridge—-it will stay good in a covered jar or container for a week (but I’m sure you will use it before then!).