Whiskey 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.

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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Yield: About 2.5 cups


1 1/4 cups ketchup
3/4 cup tomato sauce
3/4 cup brown sugar
2 chipotle peppers, diced fine
3 tablespoons whiskey
2 tablespoons vinegar
2 tablespoons molasses
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons onion powder
1 1/2 teaspoons paprika
1 teaspoon ground mustard
Pinch of salt


Combine all the ingredients in a small saucepan. Whisk to combine and bring to a simmer over medium heat.
Let cook for 5-10 minutes until the sauce has thickened slightly. Let cool and use as desired.

From goldenbrownanddelicious.com