My F&W
quick save (...)

Chipotle-Citrus Barbecue Sauce

  • SERVINGS: 2 cups

Inspired by a trip to Mexico City, Jean-Georges Vongerichten added ancho and chipotle chiles to his arsenal of Asian flavors, creating this tangy sauce to spoon over his luscious spit-roasted pork.

  1. 1 ancho chile, stemmed and seeded
  2. 1 dried chipotle chile, stemmed and seeded
  3. 1 cup sugar
  4. 1/2 cup water
  5. 10 garlic cloves, minced
  6. 1 cup fresh lemon juice
  7. 1 cup fresh orange juice
  8. 3/4 cup fresh lime juice
  9. 1/3 cup Asian fish sauce
  1. Heat a small skillet. Add the ancho and chipotle chiles and toast over moderate heat until fragrant, about 3 minutes. Transfer to a work surface and let cool completely, about 10 minutes. Crumble the toasted chiles into 1/4-inch pieces.
  2. Meanwhile, in a medium saucepan, combine the sugar with the water and bring to a simmer over moderately high heat. Reduce the heat to moderate and cook until a richly browned caramel forms, about 16 minutes. Add the crumbled chiles and the garlic and simmer until fragrant, about 30 seconds. Carefully stir in the lemon, orange and lime juices and boil over high heat until reduced to a syrupy glaze, about 12 minutes. Remove from the heat. Stir in the fish sauce and let cool to room temperature before serving.
Make Ahead The sauce can be refrigerated for up to 5 days. Bring to room temperature before serving. Serve With Roast Suckling Pig.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.