Ingredients: |
Ingredients: 2 tablespoons vegetable oil
1 medium onion, finely chopped
32 ounces spicy V-8 juice
¾ cup distilled white vinegar
¼ cup brown sugar
2 tablespoons molasses
1 tablespoon sweet paprika
1 tablespoon chili powder
3 cloves garlic, peeled and crushed
1 teaspoon salt
2 teaspoons pepper
2 tablespoon lime juice
1 7oz can “Goya” Chipotle peppers in Adobo sauce (reduce heat by using less). Handle with care, these peppers are hot!!!
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Directions: |
Directions:Heat the oil in a heavy bottomed saucepan over medium heat. Add onion and sauté until brown. Add remaining ingredients and bring to a boil. (Caution, the chipotles are hot. Handle with care. A full 7 oz. portion produces a sauce that is an 8 out of 10 on the “heat” scale. Use half a can or less if you aren’t sure how much heat your guests can tolerate.).
Then reduce to low and simmer uncovered, until thickened, 2 to 2 ½ hours, stirring frequently.
Puree this sauce using a hand blender, or food processer. This sauce is delicious on pork, beef and chicken. Keep refrigerated for 2-3 weeks or frozen for 2-3 months.
Sauce should only be added at the very last of grilling, otherwise, the sweeteners will burn. Serve additional sauce as a side to chicken, ribs, brisket, road kill or truck tires….
Variations:
Asian – Add to taste - fresh ginger, soy sauce, rice wine vinegar, drizzle of toasted sesame oil.
Caribbean – Add to taste - pineapple juice, dark rum, Caribbean hot sauce, pinch of allspice. |
This recipe for Brians' a Hottie Barbeque Sauce is from