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. 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).
  2. In a large nonstick pot placed over medium heat, melt the butter and saute the onion for five minutes
  3. Add the garlic and saute until both onions and garlic are softened (2 min approx)
  4. Add the pepper puree and all the other ingredients.
  5. bring to boil, reduce to simmer, stirring occasionally, for 15-20 minutes, or until the sauce thickens.
  6. Taste and adjust salt if desired
Over the years I have modified this. My changes are in parenthesis. We call it Adult Ketchup