Orange-Chipotle Barbeque Sauce
From the book "Slow Fire" by Ray "Dr. BBQ" Lampe
Published: May 20, 2013
Those little smoked jalapeños we know as chipotles have a ton of big flavor and quite a spicy kick! They match beautifully with the sweet citrus flavor of the orange juice in this sauce. The balance of these two big tastes goes nicely with any grilled pork dish, duck, or with ribs. This one may become your new favorite barbeque sauce. Makes about 2 cups.
"Slow Fire" by Ray "Dr. BBQ" Lampe (Chronicle Books, May 2012).
1½ cups orange juice, plus more if needed
1½ cups tomato sauce
2 tablespoons honey
1 tablespoon chipotle puree*
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon garlic powder
1. In a small saucepan over medium heat, combine the orange juice and tomato sauce. Bring to a simmer and cook for about 15 minutes, until reduced by one-third.
2. Add the remaining ingredients. Mix well. Return to a simmer and cook for 10 minutes, until the flavors have combined and the sauce has thickened. Add a little more orange juice if it gets too thick.
3. Remove from heat and serve, or cool and store the sauce in an airtight container in the refrigerator for up to 1 week.
*To make chipotle puree, put a can of chipotles in adobo sauce in a blender and blend on medium speed for 1–2 minutes, until fully pureed. Use in sauces and stews.
Recipe reprinted with permission from "Slow Fire," by Ray "Dr. BBQ" Lampe (Chronicle Books, May 2012).