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Recipe: Maple-Chipotle Barbecue Sauce

Smoky hot chipotles, sweet maple syrup, and savory roasted peppers team up to make a great barbecue sauce. Brush some on pork spareribs, steaks, or chicken quarters just before they're done cooking and pass the rest at the table.

Ingredients

Makes
about 1 1/2 cups
  • 1 tablespoon vegetable oil
  • 1/2 cup diced onion
  • 3 cloves garlic, minced
  • 2 roasted red peppers, stemmed, seeded, and peeled (see note below)
  • 1-2 canned chipotle peppers, or to taste (packed in adobo sauce)
  • 1/3 cup maple syrup
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1/8 teaspoon ground allspice
  • 2 teaspoons Glace de Viande Gold® or Glace de Poulet Gold® dissolved in 1 cup hot water
  • Salt and ground black pepper

Methods/steps

  1. Heat the vegetable oil in a medium saucepan over medium-low heat.  Add the onion and sauté until translucent, about 5 minutes.  Add the garlic and sauté for another minute.  Transfer the onion and garlic mixture to the bowl of a food processor fitted with a steel blade.
  2. Add the roasted red peppers, chipotles, maple syrup, Worcestershire, vinegar, and allspice to the food processor and process until smooth.
  3. Return the purée to the pan and whisk in the dissolved Glace de Viande Gold® or Glace de Poulet Gold®.  Bring to a simmer over medium-low heat and cook until the sauce has thickened, 20-30 minutes. Season to taste with salt and pepper.

Additional Tips

To roast red peppers: Preheat the broiler. Place the peppers on a foil-lined baking sheet. Broil, turning as needed, until their skin is blackened and blistered on all sides.  Remove the peppers from the oven, place them in an airtight container, and cool at least 15 minutes (the heat from the peppers in the airtight container will create steam that helps loosen the skins.)  After they're cool enough to touch, slip the skin off the peppers, pull them apart, and remove the seeds and stem from each.

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Classic French Stocks and Sauces