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Chipotle BBQ Sauce

Posted by Kira DeRito on

It's pretty easy to be flexible with the amount of heat in this sauce. As written, I'd say the finished sauce is about a 6 on a scale of 1 to 10. For less spicy sauce, remove the cayenne and use only half of a chipotle pepper while being careful not to get any of the seeds.

~makes about 2 cups of sweet and zesty sauce!


  • 1 cup ketchup
  • 1/4 cup water
  • 1/4 cup cider vinegar
  • 1/3 cup brown sugar
  • 3 T butter
  • 1 T smoked paprika
  • 1 tsp onion powder
  • 1 tsp cayenne powder
  • 1/2 tsp chili powder
  • 2 cloves garlic, minced fine
  • 1 chipotle pepper, seeds removed and minced + 1 T adobo sauce

Place all of the ingredients in a sauce pan and stir together with a whisk over medium high heat until it comes to a bubble and the butter melts. Turn the heat down to low and simmer for 10+ minutes, stirring occasionally. (If it gets too thick, add a little more water.)

Serve warm with the prawns and enjoy!! Refrigerated leftovers should last up to two weeks. 


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