Chipotle BBQ 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.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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1 cup Worcestershire sauce
8 Tbsp. chili powder
1 Tbsp. corn oil
8 tsp. prepared mustard
2 tsp. salt
2 chipotle chiles
1 Tbsp. cornstarch
1-1/3 cups dark corn syrup
1-1/3 cups coffee, extra strong
1 cup catsup
1 cup cider vinegar


Blenderize the above mixture. Thicken with cornstarch to desired thickness. May be canned using 1/2 Pint Jars.

Yields enough for 20 servings.

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