Hot, Tangy and Smoky Chipotle Barbecue Sauce Recipe

This chipotle barbecue sauce recipe has got to be one of my favorites, there’s something special about it - but then I'm a chilli pepper fanatic.

It’s a good all rounder, especially if you like some heat, with sweetness, savory, tangy-ness and a smoky note running through it.

Chipotle chillies are ripened red Jalapeno chillies, which are then dry smoked. They can easily be bought either in dried form or canned in adobo sauce.

You could smoke them yourself, but it’s a long process. Forty eight hours of cold smoking with fruit wood, pecan, or hickory wood – they are dried, not cooked. Personally I'd love to try this out, but family life doesn't permit the time!

Chipotles aren't hard to get hold of in shops, but Amazon do stock them.

Also Tabasco make their own Chipotle Pepper Sauce, if you need a substitute.


  • 2 cans of chopped tomatoes, with juices
  • 1 or 2 tsp salt
  • 2 tsp freshly ground pepper
  • 1/4 cup brown sugar
  • 1 cup cider vinegar
  • 2 (or more) chipotle chillies, chopped
or 2 tbsp Tabasco Chipotle Pepper Sauce)

  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, crushed
  • 1 tbsp vegetable oil


Heat oil in a sauce pan, then add the garlic and sauté until it's slightly golden.

Add all the remaining ingredients and simmer for 15 minutes, until the sauce thickens and has the consistency of ketchup.

I think it's best served with anything beefy: hamburgers, beef ribs, brisket or sausages – but it goes well with any meat pretty much.

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