Feed Me Phoebe


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This chipotle-honey BBQ sauce recipe is the best healthy homemade version of a classic tomato-based Texas BBQ sauce. It uses raw honey only with no other added sugar. It's a simple from-scratch recipe.

Ingredients

1 - 2 dried chipotle chile peppers (depending on how spicy you want your sauce)1 Tbsp canola or coconut oil1 small yellow onion, diced4 clove garlic, minced6 oz tomato paste¼ cup freshly squeezed lemon juice2 Tbsp Worcestershire sauce (optional)2 Tbsp raw honey2 Tbsp cider vinegar2 tsp Dijon mustard1 tsp sea salt½ tsp smoked paprika

Directions

  1. Bring a kettle of water to boil. Place the peppers in a shallow bowl and submerge in hot water. Cover the bowl with a plate to lock in the steam. Allow the peppers to sit until supple and rehydrated, 20 minutes. Remove the peppers and reserve the soaking liquid.
  2. Cut the stems off the peppers and remove the seeds and ribs with your fingers; discard. Roughly chop the pepper and set aside.
  3. Meanwhile, heat the oil in medium saucepan. Saute the onion over medium-high heat until soft and just beginning to brown, 6 minutes. Add the garlic and cook 2 minutes more. Stir in the tomato paste, diced peppers, and ½ cup of the soaking liquid. Cook over medium heat until thickened, 5 minutes. Add the remaining ingredients and simmer until the sauce is the texture of ketchup, 5 minutes more.
  4. Transfer to a blender and puree until smooth. Taste for seasoning and add more salt as necessary. Store in an airtight container in the fridge for use on pulled pork, chicken fingers, or ribs.

Yield: 1 1/2 cups

For the full post, visit Feed Me Phoebe.

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Tags: Contributor, Sauce & Condiment, BBQ Sauce, Hot Pepper, Easy, 30 Minute, Summer, Cookout, Memorial Day, Fourth of July

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