How to make all-natural barbecue sauce, from scratch (Smoky chipotle-honey BBQ sauce) from Food52 by Phoebe Lapine

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Notes about this recipe

  • averythingcooks on June 27, 2020

    I also used the canned chipotles in adobo in place of dried. Tangy was promised and yes .....it is a little too tangy for us so I added a bit more salt, heat and sweet to counter that. A good shot of passata also went in and it is now more what I prefer. I would certainly try again but with 1/2 the cider vinegar & lemon juice to start.

  • mharriman on June 26, 2020

    I didn’t have dried chipotle Chiles, so I used one adobe Chile in poblano sauce (for limited amount of heat) from a can. Combined with the smoked paprika, Worcester sauce, and grainy mustard, the result was tangy and smoky. Loved this!

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