Print Recipe

12th Street Cantina Chipotle Maple Barbecue Sauce


Use as a dip or salsa or as a marinade or basting sauce for chicken or pork.


  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 4 cloves garlic, peeled, minced
  • 1 cup ancho chili puree
  • 1 cup New Mexican chili puree
  • 5 cups tomato puree
  • 6 tablespoons pure maple syrup
  • 2 tablespoons chipotle chili puree
  • 3 tablespoons minced cilantro
  • 1 teaspoon Mexican oregano
  • 1 teaspoon salt or to taste


  1. In skillet, heat oil; sauté onion and garlic for 5 minutes.
  2. Add ancho and New Mexican chile purees; cook 5 minutes more.
  3. Add tomato puree, maple syrup and chipotle puree; simmer for 20 minutes.
  4. Add cilantro, oregano and salt to taste.

Yield: about 1 quart

Nutritional data per 1/4-cup serving: Calories, 68; protein, 2 grams; carbohydrates, 12 grams; fat, 2 grams; cholesterol, none; sodium, 168 milligrams

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