This bbq chipotle sauce is the perfect sauce for chicken, seafood, pork, and beef. It’s the perfect blend between barbecue and fiery chipotle in adobo sauce.
Do you know what makes healthy eating doable? Seasoning, spices, sauces, and dips!
Too often, I find my clients cutting out all condiments to reduce calories. Let me tell you, friends, taking out all the flavor from your food is never going to be the sustainable answer to healthy eating or weight loss.
Nobody lasts long on boiled chicken and steamed broccoli — not even bodybuilders. I know, I have friends who are incredibly successful championed bodybuilders, so I’m not just saying that.
I’m typically a buy pre-made sauces, condiments, and dips at the store type girl. However, I LOVE anything having to do with chipotle peppers, and I hardly ever see bbq chipotle sauce at the store. Plus, store-bought barbecue sauce, unfortunately, has sketchy “caramel color” in it. No thanks.
I love both the ground chipotle pepper seasoning and chipotle peppers in adobo sauce. I use the seasoning in my chipotle chicken tacos and my pork carnitas recipe, both of which I make ALL THE TIME. I use the chipotle peppers in adobo to make sauces like my creamy chipotle sauce recipe that goes wonderfully on shrimp tacos.
Even though there are a lot of ingredients in this recipe, I would bet that you have the majority of them at home already! Plus, the sauce comes together in 20 minutes and is freezer friendly, so it’s worth it. Like salsa, it’s one of those things I rarely make at home, but can’t stop eating when I do!
How to Make BBQ Chipotle Sauce
Start by blending the peppers, ketchup, tomato sauce, Worcestershire sauce, and apple cider vinegar. Then, saute your garlic up, so it’s translucent and tender about one minute.
Add in your blended mix, followed by the remaining seasonings.
At this point, you’ll want to taste it and make adjustments.
- Want more smokey flavor? Add more smoked paprika.
- Want more sweetness or to turn down the heat? Add more coconut sugar.
- Want more of a little after bite? Add a little more pepper.
- Not salty enough? Add some salt
Next, you’ll let the pot simmer for a while so the flavors can all cook together. Then, you’ll stir and taste test one more time before adding it to a jar!
Why is it so red?
Partially because I took the photos right after I cooked it, it darkened up overnight in the fridge quite a bit. Also, because I didn’t add any caramel coloring like store-bought barbecue sauce has. Most store-bought barbecue sauce is brown because of artificial coloring! Just an FYI.
Let me know if you try it and stay tuned for a chicken recipe using this sauce next week that will blow your mind!
BBQ Chipotle Sauce
- 3 cloves minced garlic
- 1 tbsp avocado oil or EVOO
- 1 can chipotle peppers in adobo sauce
- 1 cup ketchup
- 8 ounces tomato sauce
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire gluten-free if needed
- 1 tbsp smoked paprika
- 1 tsp chipotle powder
- 1/2 tsp ground mustard
- 1/2 tsp black pepper
- 1/4 cup coconut sugar
- 1 tsp onion powder
- 1/4 tsp sea salt
- In a blender or food processor, blend together chipotle peppers in adobo sauce, 1 cup ketchup, 1 can tomato sauce, apple cider vinegar, and Worcestershire sauce.
- Saute minced garlic in oil until translucent and tender, about 1 minute in a small saucepan.
- Add blended ingredients into the saucepan and stir. Then add remaining seasonings and coconut sugar. Stir and adjust to your taste preferences.
- Simmer on low with the lid on for 20 minutes. Stir again, taste again, adjust seasonings, and serve! It can be stored for up to a week in the fridge or up to 3 months in the freezer.