CHIPOTLE MEDIUM SAUCE RECIPES

Steps:

• In a medium saucepan, over medium heat add the olive oil. Add in the onions.
• Saute about 3 minutes, onions will get translucent, add the garlic and saute another 1 minute.
• Stir in the remaining ingredients chipotle peppers in adobo sauce, ketchup, tomato sauce, apple cider vinegar, chili powder, ground mustard, pepper, and salt.
• Cover pot and reduce heat to low. Let simmer, stirring occasionally for about 20 minutes.
• Check seasonings and make any adjustments, if needed.
• BBQ sauce can be kept tightly covered in the fridge for about 3-4 days. Can be frozen for 3 months. Use on ribs, beef, poultry, turkey, and veggies.

Steps:

• Peel and roughly chop 1/4 small onion.  Saute the onion in some oil along with a peeled, roughly chopped garlic clove.  Giving it 5-7 minutes over medium heat will sweeten up the onion and bring out some additional flavors. 
• De-stem and de-seed 7-8 chipotles in adobo.  I usually cut off the stems and then make a slit lengthwise on the chipotles, then peeling them open and discarding the inner veins and seeds.  It's not crucial to get rid of all the seeds but I usually discard most of them. 
• Add the chipotles to a blender or food processor along with the onion-garlic mixture and 1/3 cup white vinegar, 1/3 cup water, the juice of 1/2 orange, a pinch of salt, 1/4 teaspoon cumin, and 3/4 teaspoon Mexican oregano.  Blend until completely liquefied. 
• Take a taste for sweetness.  You can optionally add 1/4 teaspoon of sugar at this point (or more) but I did not add any additional sweetness to this batch.  If you started with less chipotles you can always add more at this point if you want additional heat. 
• Pour hot sauce into a 5 oz. bottle (I find it easiest to use a small funnel).  Store in the fridge where it will keep for about a month.