Chipotle Barbecue Sauce
Ali Segersten
Just in time for summer BBQs comes an easy recipe for homemade barbecue sauce! It is sweet and tangy with a nice kick from the chipotle chili powder. I don't shop around much for barbecue sauce and therefore am not on the up-and-up with ingredients and allergens commonly found in sauces. Many barbecue sauces contain soy sauce or tamari and, therefore, potentially wheat as well. Barbecue sauces are often also hidden sources for refined sugars or high fructose corn syrup, and some contain other types of processed ingredients that most of us would like to avoid.
Here I use a combination of organic strained tomatoes, apple cider vinegar, maple syrup, and olive oil. Along with a bit of onions, garlic, and chipotle chili powder. This sauce is very tasty and easy to make! If you have an electric pressure cooker such as an Instant Pot, I would suggest using it. The flavors meld together more using this cooking method.
Use this naturally sweetened homemade barbecue sauce to marinate chicken, fish, tofu, or tempeh (if you tolerate soy). It can also be used to top cooked beans or whole grains. If you have any ideas on how you like to use barbecue sauce then let me know!
Chipotle Barbecue Sauce
Use this sauce to brush over chicken breasts, ribs, tofu, or as a simmer sauce for cooked beans. I use organic strained tomatoes from the company, Bionaturae. I like this product because it comes in a glass container thereby eliminating the use of the BPA-lined cans so often used for tomato products. Store any unused sauce in a glass jar in the refrigerator for up to 14 days or freeze for longer storage.
Stovetop Directions:
- Heat a 3-quart pot over medium heat. Add olive oil and let it heat up for a minute before adding the onions.
- Sauté onions in the oil for about 10 minutes, or until they are very soft and golden brown. Add garlic and sauté a minute more.
- Next add the remaining ingredients, stir, cover and simmer on medium-low heat for about 25 minutes, stirring occasionally.
- Remove from heat and transfer sauce to a blender and blend until smooth OR use an immersion blender to puree everything right in the pot.
- If you would like a thinner sauce, then add a little water. Taste and adjust salt and seasonings to your liking.
- Transfer to a few glass jars and store in your refrigerator for up to two weeks, or freeze in ice cube trays for later use.
Instant Pot Directions:
- Press SAUTÉ and heat the Instant Pot until it reads HOT.
- Add the oil, then chopped onions; sauté for about 10 minutes, or until they are very soft and golden brown.
- Add the garlic, sauté for another 2 minutes.
- Then add the remaining ingredients.
- Attach the lid to the Instant Pot and move the valve to the SEALING position. Set to cook on high pressure for 5 minutes.
- When it is done, let the pressure come down naturally for 20 to 25 minutes. Then move the valve to the VENTING position to release any remaining pressure.
- Remove the lid and use an immersion blender to puree the sauce right in the pot.
- Transfer to a few glass jars and store in your refrigerator for up to two weeks, or freeze in ice cube trays for later use.
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About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the visionary behind Nourishing Meals®, a comprehensive online meal-planning membership designed to support
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