Episode 412: Game Day Grill
Steven Raichlen
Chipotle Molasses Barbecue Sauce
Recipe Notes
- Yield: Makes 3 cups
Ingredients
- 2 cups ketchup
- Grated lemon zest
- 2 tablespoons fresh lemon juice
- Sea salt and freshly ground black pepper
- 1/4 cup sriracha
- 1/4 cup rye whiskey or bourbon
- 1/4 cup dark brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sriracha
- 1 to 2 canned chipotle chiles, minced, plus 1 to 2 teaspoons can juices
- 1 teaspoon granulated garlic
Recipe Steps
1: Combine all the ingredients in a heavy saucepan and bring to a boil over medium heat. Reduce the heat to medium-low and gently simmer the sauce, uncovered, until thick and richly flavored, 15 to 20 minutes. Correct the seasoning, adding additional salt, pepper, sriracha, or sugar, as desired. Let the sauce cool to room temperature for serving. Store in clean jars away from heat or light. Store in a covered container in the refrigerator for up to a week.
Recipe Tips
Our thanks to the sponsors of Project Fire Season 4:
Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2022 Barbacoa, Inc. Photos by Chris Bierlein
