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J. P. Hayes's Chipotle BBQ Sauce


2 whole ancho chilies; seeded
1 cup warm water
2 whole New Mexican chilies; seeded
1/2 can chipotles in adobo
1 cup water
1 teaspoon ground pepper
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon salt
1 tablespoon canola oil
1 medium onion; diced
10 cloves garlic; peeled and chopped
1/2 cup cider vinegar
2 tablespoons balsamic vinegar
1/4 cup brown sugar; firmly packed
1 1/2 cups ketchup

1. Rehydrate the ancho and New Mexican chilies in warm water until soft, about 15 minutes. 2. Reserve water 3. Puree the rehydrated chilies, chipotles in adobo, pepper, cumin, oregano, and salt, using enough of the water from step 2 to make a paste. 4. Sauté the onion until translucent. Add roasted garlic and sauté for 5 minutes more. 5. Add the chile puree, vinegars, brown sugar, and ketchup and simmer for 30 minutes Yield: 3.5 cups - - - - - - - - - - - - - - - - - - NOTES : Chef J. P. Hayes of Sgt. Pepper's Hot Sauce Microbrewery in Austin, TX brews hot sauces, not beers. This is his favorite barbeque sauce because of the smoky flavor of the chipotle pepper.

Yield: 1 serving

Preparation Time: 0:00

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