Cajun
Hickory and Adobo BBQ Sauce
Ingredients
3 Tbsp
olive oil
1 cup
minced onion
3 garlic
cloves, peeled and minced
1 Tbsp
mild chile powder
1 (28 oz)
can crushed tomatoes with puree
1 (12 oz)
bottle amber beer, such as Dos Equis
1 cup
tomato-based hot salsa
1/2 cup
catsup
1/4 cup
packed light brown sugar
4
chipotles in adobo sauce, minced
2 Tbsp
adobo from can
2 Tbsp
cider vinegar
2 Tbsp
unsulfured molasses
1/2 tsp
liquid hickory smoke flavoring
1/2 tsp
salt
Preparation
In a heavy
3 qt saucepan, over low heat, warm the olive oil. Add the onions and
garlic and cook, covered, stirring once or twice, for 10 minutes. Stir
in the chili powder and cook, covered, for 5 minutes.
Stir in
the crushed tomatoes, beer, salsa, catsup, sugar, chipotles, adobo,
vinegar, molasses, liquid smoke and salt.
Cook
partially covered, stirring once or twice, until the sauce has
thickened slightly and is shiny, about 30 minutes.
Cool to
room temperature. If you prefer a smooth sauce, puree in food
processor. Refrigerate for several weeks or freeze up to 3 mos. in
serving-size containers.
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