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From: Celebrating the Seasons by John Littlewood
Sweet, sour, hot, smoky, and a snap to make.  Who needs to buy barbecue sauce from a store?

Makes 6 cups

• 1/4 cup Chipotle puree (below)
• 1/2 cup cider vinegar
• 1 quart ketchup
• 1/4 cup soy sauce
• 1/4 cup molasses
• 1/4 cup lightly packed light brown sugar
• 2 teaspoons granulated garlic
• 2 teaspoons granulated onion
• 2 teaspoons black pepper
• 1 teaspoon white pepper
• 1/2 cup orange juice

1. Make Chipotle puree.

2. Whisk all ingredients together well.

Notes: This sauce keeps for at least two weeks in the refrigerator. It will thicken as it sits; to thin, whisk in a little water.
This sauce can be habit-forming. Try serving it with pork or brushing it on salmon steaks before grilling.

This simple, smoky puree is much more convenient to use than whole chiles.

Makes about 1 1/4 cups

• 1 (7-ounce) can chipotle chiles in adobo sauce
• Water

1. Place contents of can in a blender. Add water to the can until it is about 2/3 full. Swirl water around can to rinse well, then pour water into blender.

2. Blend on high speed 10 seconds, or until completely smooth.

Note: Use leftover puree on quesadillas, in almost any kind of salsa, and for rubs and marinades. Refrigerate, or freeze extra puree in an ice cube tray; transfer frozen cubes to a zip-top plastic bag.


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