Rebekah Johnson's Grapefruit-Chipotle BBQ sauce
1 7-oz. can chipotle peppers in adobo (2 can's makes it nice and spicy!)
2 tablespoons butter (sub bacon fat if you have it)
1 cup (white) onion, peeled and minced
4 cloves garlic, peeled and minced
1 cup red grapefruit juice (Walsh uses Rio Red, a popular brand from Texas) (or 1 big red Grapefruit, juiced, blended and strained)
1 cup cider vinegar (deleted- personal choice)
¼ cup molasses (good quality)
1-1/2 cups (dark) brown sugar (1/2 cup max)
3 cups ketchup (good quality please...don't go cheap)
1 tablespoon Worcestershire sauce
1 cup water
1 tablespoon salt (to taste or delete, plenty in the Ketchup) (1 tablespoon Chipotle Tabasco sauce)
1 7-oz. can chipotle peppers in adobo (2 can's makes it nice and spicy!)
2 tablespoons butter (sub bacon fat if you have it)
1 cup (white) onion, peeled and minced
4 cloves garlic, peeled and minced
1 cup red grapefruit juice (Walsh uses Rio Red, a popular brand from Texas) (or 1 big red Grapefruit, juiced, blended and strained)
1 cup cider vinegar (deleted- personal choice)
¼ cup molasses (good quality)
1-1/2 cups (dark) brown sugar (1/2 cup max)
3 cups ketchup (good quality please...don't go cheap)
1 tablespoon Worcestershire sauce
1 cup water
1 tablespoon salt (to taste or delete, plenty in the Ketchup) (1 tablespoon Chipotle Tabasco sauce)
- Remove the seeds and stems from the chipotles, and puree the peppers with their reserved sauce in the blender. (Use a small paring knife to slit the peppers and scrape away the seeds , and be sure to wash your hands right away).
- In a large nonstick pot placed over medium heat, melt the butter and saute the onion for five minutes
- Add the garlic and saute until both onions and garlic are softened (2 min approx)
- Add the pepper puree and all the other ingredients.
- bring to boil, reduce to simmer, stirring occasionally, for 15-20 minutes, or until the sauce thickens.
- Taste and adjust salt if desired