This sauce is the perfect blend of spicy, tangy, and sweet.
It goes good on Wings, Ribs, BBQ chicken pizza, etc.
Ingredients for Honey Chipotle BBQ Sauce
This is a variation of my regular Chipotle BBQ sauce.
- 1 whole large vadalia onion
- 1/3 cup white vinegar
- 1/3 cup water
- 1 cup Ketchup
- 1.5 tbsp molasses
- 3.5 oz chipotle in adobo sauce (half of a 7 oz can)
- 3 tbsp soy sauce
- 1/2 cup Creamed Honey OR Regular Honey
- 1 tsp granulated onion
- 1 tsp granulated garlic
- 1/2 tsp black pepper
Rough Chop the Onion and Heat in a Large Pot
Add 1-2 tbsp of a neutral oil.
Add chopped onion and cook until they start to brown and turn translucent.
Drop the Heat to Low and Add the Rest of the Ingredients to the Pot
Cook this mixture at a simmer for 30 minutes OR until at your desired consistency.
Strain the Sauce through a Mesh Sieve to Remove Onions and Chipotle Peppers
You could blend this together but the sauce will be much spicier.
SAVE THESE ONIONS FOR LATER– they’re delicious.
Allow the sauce to cool in the bowl you strained it into before transferring to a mason jar or similar storage container.
Once cooled, put in your refrigerator and use within 2-3 weeks.
Honey Chipotle BBQ Sauce
Onion-y, sweet, with a warming heat
Prep Time5 minutes mins
Active Time30 minutes mins
Total Time35 minutes mins
Rough chop a whole medium/large-ish yellow onion
Get a pot and add 2 tbsp olive oil or neutral cooking oil.
Add your chopped onions and cook until slightly browned and translucent (5 minutes or so).
Add the rest of the ingredients in the specified quantities.
1/3 cup white vinegar, 1/3 cup water, 1 cup ketchup, 1.5 tbsp molasses, 3.5 oz Chipotle in adobo sauce, 3 tbsp soy sauce, 1/2 cup creamed honey OR regular honey, 1 tsp granulated onion, 1 tsp granulated garlic, 1/2 tsp black pepper
Bring this mixture to a simmer over medium-low heat. You don't want this to boil/froth or bubbling to the point where it's popping. Simmer like this for 30 minutes OR until your desired consistency. Ensure that you're stirring every few minutes or so, so that the honey doesn't burn. Once at your consistency, take the pot off the heat and get a bowl and a fine mesh sieve.
Strain the sauce, removing the onions and chipotle peppers. SAVE THESE ONIONS – they are absolutely wonderful on burgers, egg on toast, sandwiches, etc. Allow the sauce to cool for 5 minutes or so and then transfer to a mason jar or similar container. Store in your refrigerator – flavors will improve overnight.
This is a small batch of sauce meant to be used in 2-3 weeks.
Stuff I’ve tested so you don’t have to:
The main thing that people will think to adjust is the honey.
I’ve tried 1/4 cup and 1/3 cup and 1/2 cup and 1/2 cup tastes the best.
I also find creamed honey has the best “honey” flavor where-as regular honey just helps temper the heat and vinegar.
I’m not big on ACV – especially in this recipe but if you like it, use 1/4 cup white vinegar and 2 tbsp ACV instead OR mix this with something like a red sauce to add ACV.
