Cherry Chipotle BBQ Sauce
Y’all, I’m serving up this Summer’s sultriest BBQ sauce! Made with fresh, tart cherries, smoky chipotle peppers, warm spices, and robust, sweet molasses, this Cherry Chipotle BBQ Sauce is everything you need in a delicious homemade sauce!
Servings: 4 cups
- 2 tbsp canola oil
- 1 large white onion diced
- kosher salt
- 4 garlic cloves minced
- 1 tsp grated ginger
- 8 oz tomato sauce
- 7 oz chipotle peppers in adobo sauce
- 2 lbs cherries pitted and chopped (see note below about using froze)
- 1/2 cup dark brown sugar
- 1/2 cup molasses
- 1/4 cup apple cider vinegar
- 1/4 cup worcestershire
- 1 tbsp ground mustard
- 1 tsp ground cumin
- 1 tsp ground pepper
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1 tbsp liquid smoke optional
Heat the canola oil in a large heavy bottomed pot over medium heat. To the pot, add the onion and a heavy pinch of salt. Saute, stirring frequently, until the onions are slightly browned and mostly translucent. Add the garlic and ginger and sauté another minute.
Add tomato sauce, chipotle peppers, and pitted cherries. Mix to combine and bring to a low boil.
Add the rest of the ingredients to the pot and stir to combine. Allow the sauce to simmer for at least thirty minutes, giving plenty of time for the cherry juices to release. Taste frequently and adjust sweetness to fit your preferences.
Use a stick immersion blender to puree the sauce in the pot until smooth, or carefully transfer to a blender in small batches. Simmer the pureed sauce for at least another ten minutes and season to taste. If the sauce is too thick for your liking, you can add a bit of water or broth to thin it out.
Serve immediately or store in airtight mason jars for later use.
NOTE: You can replace fresh cherries with 2 lbs frozen cherries, defrosted and drained
NOTE: Some cherries will be sweeter than others, likewise for the spiciness of chipotle peppers. Keep in mind once the sauce is pureed, the flavor will be much more cohesive. I wait until after that step to do most of my adjustments.
NOTE 2: Cherries and peppers will also vary in darkness of color, so your sauce will too.
Calories: 524kcal | Carbohydrates: 115g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 1156mg | Potassium: 1567mg | Fiber: 12g | Sugar: 96g | Vitamin A: 3142IU | Vitamin C: 25mg | Calcium: 193mg | Iron: 6mg