Slap slap slap the back of my hand. Bad food blogger. I've missed 4 weeks of sharing my BBQ sauce recipes with you. So my charcoal-broiled cooks, here goes...a recipe big enough to share with your entire neighborhood - so when they peak over the hedge and ask you what you're grilling, you can give them a jar!
Slow Cooker Chipotle Berry BBQ Sauce
Makes about 16 cups
5 cups onions, chopped or 1 1/4 cups dry onion
6 cloves garlic, (large), chopped or 2 tablespoons dried
6 cups ketchup
1 1/4 cups apple cider vinegar
2 1/2 cups brown sugar
1 3/4 cups water
1/2 can or more chipotle chilies packed in adobo sauce (depending on how spicy you like your barbecue sauce)
1 cup dried cherries
1 cup dried cranberries
Place all ingredients in the slow cooker and stir.
If using dehydrated onions and garlic, add an additional 1/2 cup water.
Cook on low 6-8 hours or high 3-4 hours.
Transfer contents in batches to a blender or food processor and blend until smooth.
The sauce may be refrigerated up to one week, or frozen indefinitely.
(and here's another smoky recipe)
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