Chipotle Barbeque Sauce

By ClaudiaJan

1 (28-ounce) can crushed tomatoes
3/4 cup molasses
1 small onion, peeled and chopped (about
cup)
1/4 cup dry sherry or orange juice 1 tablespoon Worcestershire sauce 1 to 2 tablespoons chipotle chiles in adobo
sauce (see Note)
1 clove garlic, peeled and crushed
1 teaspoon ground allspice Salt and freshly ground black pepper

In a 3-quart saucepan, combine the tomatoes, molasses, onion, sherry, Worcestershire sauce, chipotles, garlic, allspice, and salt and pepper to taste. Bring to a simmer over medium-high heat. Reduce the heat to low and cook, uncovered, stirring occasionally, for 30 minutes. Remove from the heat and puree the mixture in a food processor. Return to low heat and simmer, stirring frequently, for an additional 45 minutes or until the sauce is reduced to about i quart. Mokes 1 quart
NOTE: Canned or jarred chipotles in adobo sauce can be found in specialty food stores or Latino markets. If not available, substitute i tablespoon bottled chili sauce or ketchup blended with 1/2 teaspoon hot red pepper sauce and 1 or 2 drops of liquid smoke.

Ingredients

• 1 (28-ounce) can crushed tomatoes
• 3/4 cup molasses
• 1 small onion, peeled and chopped (about
• cup)
• 1/4 cup dry sherry or orange juice 1 tablespoon Worcestershire sauce 1 to 2 tablespoons chipotle chiles in adobo
• sauce (see Note)
• 1 clove garlic, peeled and crushed
• 1 teaspoon ground allspice Salt and freshly ground black pepper

Details

Servings 1

Preparation

Step 1

In a 3-quart saucepan, combine the tomatoes, molasses, onion, sherry, Worcestershire sauce, chipotles, garlic, allspice, and salt and pepper to taste. Bring to a simmer over medium-high heat. Reduce the heat to low and cook, uncovered, stirring occasionally, for 30 minutes. Remove from the heat and puree the mixture in a food processor. Return to low heat and simmer, stirring frequently, for an additional 45 minutes or until the sauce is reduced to about i quart. Mokes 1 quart
NOTE: Canned or jarred chipotles in adobo sauce can be found in specialty food stores or Latino markets. If not available, substitute i tablespoon bottled chili sauce or ketchup blended with 1/2 teaspoon hot red pepper sauce and 1 or 2 drops of liquid smoke.