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Chile-Spiked Barbecue Sauce

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  • Servings: MAKES ABOUT 2 CUPS

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  • 1 1/2 teaspoons vegetable oil
  • 1 medium onion, chopped
  • 1 teaspoon chopped garlic
  • 1/4 cup bourbon
  • 1/2 cup cider vinegar
  • 2 1/2 tablespoons brown sugar
  • 1 1/2 canned chipotle chiles in adobo sauce, stemmed
  • 3/4 teaspoon whole-grain mustard
  • 3/4 teaspoon ancho chile powder
  • 1/2 bay leaf
  • Pinch of ground allspice
  • 1 cup chicken stock or canned low-sodium broth
  • 3/4 cup chili sauce
  • 1/2 cup canned plum tomatoes
  • Salt and freshly ground pepper


  1. Heat the oil in a medium saucepan. Add the onion and cook over moderate heat, stirring, until browned, about 10 minutes. Add the garlic and cook for 2 minutes, then add the bourbon and simmer for 2 minutes longer. Stir in the vinegar, sugar, chipotle chiles, mustard, ancho chile powder, bay leaf and allspice and bring to a boil. Cover and cook over low heat for 30 minutes.
  2. Add the chicken stock, chili sauce and tomatoes, cover partially and cook over low heat until reduced by half, about 1 hour. Remove from the heat and let cool. Discard the bay leaf. Transfer the sauce to a blender and puree until smooth. Season with salt and pepper.

Make Ahead

The sauce can be refrigerated for up to 1 week.

Contributed By Photo © Miki Duisterhof Published July 1998

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