Chipotle Barbecue Sauce
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
5 chipotle chiles, in abodo or fresh (rehydrate fresh chiles in hot water first)
1 Tbsp. oil
1 large onion, chopped
2 cloves garlic
28 oz. ketchup
1/3 cup firmly packed brown sugar
1/3 cup red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup mustard
Finely chop chiles in sauce. Heat the oil and cook onion and garlic until soft and clearing. Add the remaining ingredients, bring to a gently boil, stirring constantly and then turn down and let simmer about 15 minutes. Transfer to a blender and thoroughly blend. Season to taste with salt and pepper.
Yields 10 servings.
Recipe from www.mardiweb.com.