Honey 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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Olive Oil
1 cup onion, diced
2 large cloves garlic, minced
3 tbsp brown sugar
1/4 cup honey
3/4 cup catsup
1 tbsp molasses
1 tbsp Worcestershire sauce
2 tbsp apple cider vinegar
1/4 cup water
2 chipotle peppers (rehydrated in hot water), seeds removed & diced (can leave the seeds in if you like it REALLY spicy)
1 tsp dry mustard
1 tsp chipotle chili pepper powder
1 tsp paprika
1/4 tsp cayenne pepper
Salt & Pepper to taste


Coat the bottom of a small sauce pan with olive oil and heat on medium-low. Add the onion and garlic and saute for 10 minutes, or until onions are translucent. Add the remaining ingredients and stir to combine. Simmer on low heat for about 20 minutes, stirring occasionally. Use an immersion blender to puree mixture until smooth, or don’t bother if you don’t mind it a little chunky.

From littlebcooks.blogspot.com