I guess you could consider this Part 2 of my Roasted Pulled Pork recipe. Whenever I need barbecue sauce I love to take just a little bit more time and make my own. It really doesn't take very much effort and there is just so many variants on the classic. Sweet, spicy, smokey...vinegar based, ketchup based...Kansas City, South Carolina, East Carolina...yada yada yada. I am sure there are many people that would argue this, but to me there is no right or wrong way, just depends on your mood!

I like experimenting with my barbecue sauces and coming up with some unique alternatives and so here is one that I dabbled with and really quite enjoyed. I love using beer in my sauces, as well as, chipotles in adobo. Luckily I had a can of both and decided to whip this up! It's thick, smokey, and definitely has a nice little tang to it. I really enjoyed it and so did the other people that gave it a try. So now it's your turn, give this a try and let me know in the comments below!

Chipotle Beerbeque Sauce

Prep time: 5 min | Cook time: 15 min | Total time: 20 min | Yield: 1 quart

Ingredients

1/4 cup Olive oil
1 cup Onion, diced
4 Garlic cloves, minced
1 Can chipotles in adobo, pureed
1 2/3 cup Ketchup
1/2 cup Beer, lager
2 Tbsp Cider vinegar
2 Tbsp Whole grain mustard
1/4 cup Brown sugar
To taste Salt
To taste Pepper

Cooking Directions

Heat a medium sauce pan over medium heat, add in oil until it shimmers.
Saute onions until soft and translucent. Add in garlic, stir, and cook until fragrant, about 1 minute.
Stir in the pureed chipotles, ketchup, vinegar, mustard, beer, and brown sugar. Stir to thoroughly incorporate.
Season with salt and pepper to taste.
Using an immersion blender or regular blender, blend sauce until smooth.
Use immediately or transfer to a container.
Enjoy!