Chipotle peppers and cherries give this homemade barbecue sauce smoke, fruit and heat. Simmer it before blending to a smooth glaze, then keep it refrigerated.
The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.
Table of Contents
What you need
Gather and measure the ingredients before starting. Keep optional adjustments small so the finished texture remains predictable.
- 2 tablespoons canola oil
- 1 large white onion, diced
- Kosher salt to taste
- 4 garlic cloves, minced
- 1 teaspoon grated ginger
- 8 ounces tomato sauce
- 7 ounces chipotle peppers in adobo sauce
- 2 pounds pitted, chopped cherries
- 1/2 cup dark brown sugar
- 1/2 cup molasses
- 1/4 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 1 tablespoon ground mustard
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1 tablespoon liquid smoke, optional
How to prepare it
Soften the aromatics first, then simmer the cherries and chipotle with the sweet-and-tangy seasonings. Blend only after the fruit softens, and simmer again to bring the sauce together.
For safe food handling and leftovers, see FoodSafety.gov’s four steps to food safety.
The order matters: prepare the base first, add the remaining ingredients, then follow the sequence in the card. Check the final texture and seasoning before serving.
Serving and storage
Brush on cooked foods or serve as a dipping sauce. Cool promptly and refrigerate; do not store at room temperature as home-canned sauce.
Frequently asked questions
Will the sauce be smooth?
Blend it after the first simmer for a smooth texture.
Can I store jars at room temperature?
No. This formula has not been validated for shelf-stable canning. Keep it refrigerated.
Conclusion
The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.
Recipe card
PrintChipotle BBQ Sauce
Chipotle peppers and cherries give this homemade barbecue sauce smoke, fruit and heat. Simmer it before blending to a smooth glaze, then keep it refrigerated.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hr
- Yield: About 4 cups 1x
- Cuisine: American
Ingredients
- 2 tablespoons canola oil
- 1 large white onion, diced
- Kosher salt to taste
- 4 garlic cloves, minced
- 1 teaspoon grated ginger
- 8 ounces tomato sauce
- 7 ounces chipotle peppers in adobo sauce
- 2 pounds pitted, chopped cherries
- 1/2 cup dark brown sugar
- 1/2 cup molasses
- 1/4 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 1 tablespoon ground mustard
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1 tablespoon liquid smoke, optional
Instructions
- Warm the oil in a heavy pot over medium heat. Add onion and a pinch of salt; cook until softened and lightly browned. Stir in garlic and ginger for 1 minute.
- Add tomato sauce, chipotle peppers and cherries. Stir and bring to a gentle boil.
- Stir in the brown sugar, molasses, vinegar, Worcestershire sauce, mustard, cumin, pepper, paprika, cinnamon and optional liquid smoke. Simmer about 30 minutes, stirring occasionally.
- Blend carefully with an immersion blender until smooth, then simmer at least 10 minutes more. Add a splash of water if the sauce is too thick, and season to taste.
- Serve warm or cool promptly and refrigerate in a covered container. This recipe is not a shelf-stable canning formula.
