Easy Peach Chipotle Barbeque 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 ½ cups ketchup
½ cup molasses
½ cup peach preserves
2 tablespoons cider vinegar
1 tablespoon minced chipotle (rehydrate chiles in hot water first, then drain and mince)
½ teaspoon liquid smoke
dash of hot sauce (or more to taste)
salt and freshly ground pepper, to taste


Yield: about 2 ½ cups

In a medium bowl, whisk together all of the ingredients. Store in an airtight container in the refrigerator.

Adapted from cookiemonstercooking.com