Chipotle Pepper BBQ Sauce
Chipotle Pepper BBQ Sauce
Ingredients
- 1/2 large red onion
- 1/4 pound bacon, raw chopped
- 1 tablespoon fresh chopped garlic
- 1/8 cup olive oil
- 1 pound brown sugar
- 1/4 cup pureed chipotle peppers in adobo sauce
- 1/2 cup liquid smoke
- 1/2 cup red wine vinegar
- 1/2 cup molasses
- 1 tablespoon crushed red pepper
- 1 tablespoon black pepper
- 1 tablespoon kosher salt
- 2 28-ounce cans crushed tomatoes
Directions
In a large heavy pot over medium heat, saute the bacon until rendered and brown. Add olive oil, red onion and garlic. Sweat until onions are tender. Add all the other ingredients to the pot. Stir to combine.
Simmer sauce for approximately 2 hours on medium-low heat, until the sauce is deep red in color and is thick. Be sure to stir often so that it doesn't stick to the pan and burn.
To serve:
- 1 whole fryer chicken
- olive oil
- Southwest seasoning
Southwest Seasoning
Mix together equal parts:
- brown sugar
- white sugar
- kosher salt
- cayenne pepper
- cumin
- chili powder
- black pepper
- onion powder
Add 1/2 part:
- garlic powder
- dried basil
Mix all ingredients together and store in an airtight container. Use it on any meats and seafood that you want to have a zippy taste.
Preheat oven to 375 degrees F. Rinse and dry the chicken. Rub the outside of the chicken with olive oil. Season generously with Southwest Seasoning, including the cavity. Tie the legs together. Roast the chicken until browned and the internal temperature registers 185 degrees F. Let sit for 15 minutes before serving.
While the chicken is resting, warm the Chipotle BBQ Sauce. When ready to serve, carve chicken and top with Chipotle Pepper BBQ Sauce. Enjoy!