Chipotle Barbecue Sauce


  • 1 tablespoon extra-virgin olive oil
  • 2 cups sliced onions
  • 1 1/2 cups cider vinegar
  • 2 ancho chiles and 6 chipotle chiles, stemmed, seeded and roasted
  • 10 large cloves garlic, roasted
  • 1 cup molasses, or to taste
  • 2 1/2 cups ketchup
  • 1/2 cup water
  • Salt, to taste


  1. In a large skillet over medium-high heat, heat the olive oil and sauté onions until they are browned and completely soft, about 3 minutes.
  2. Add vinegar and bring it to a simmer. Add chiles to the pan along with the garlic, molasses and ketchup; stir well to blend. Simmer for 5 to 8 minutes or until the flavors are blended.
  3. Add some or all of the water to adjust the consistency. Put sauce into a blender and puree it until smooth. Strain sauce through a coarse-meshed sieve.
  4. Store in an airtight container in the refrigerator for up to 8 days.