Both the bacon and the chipotle pepper contribute to the smoky flavor of this sauce, while adding separate notes of their own. The bacon provides salty and meaty flavors, and the chipotle packs some heat. We loved this on thick bone-in pork chops brushed on three-quarters of the way through grilling, and served more on the side.
Recipe courtesy of Vincent Camillo
Smoky BBQ Sauce
Total:
1 hr
Active:
5 min
Yield:
3 1/2 cups
Level:
Easy
Total:
1 hr
Active:
5 min
Yield:
3 1/2 cups
Level:
Easy

Ingredients

  • 4 to 5 slices bacon, chopped (about 4 1/2 ounces)
  • 2 cloves garlic, chopped
  • 1 small onion, chopped (about 1 cup)
  • 1 tablespoon ancho chile powder
  • 1 tablespoon chipotle chile powder
  • 2 teaspoons dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon cayenne
  • 2 cups tomato puree
  • 1 cup cider vinegar
  • 1/2 cup molasses or sorghum
  • 1 tablespoon kosher salt
  • 1 tablespoon light brown sugar
  • 1 tablespoon tomato paste

Directions

Cook the bacon in a medium saucepan over medium heat until the bacon becomes crispy and the bacon fat is melted, about 10 minutes. 

Stir in the garlic and onions and cook until softened, about 3 minutes. Add the ancho and chipotle powders, oregano, black pepper, allspice and cayenne and lightly toast for 30 seconds. Add the tomato puree, vinegar, molasses, salt, sugar and tomato paste. Stir to combine and cook until the flavors are well combined and the sauce is thickened, 30 to 40 minutes. Use immediately, or refrigerate for up to 2 days.

Cook's Note

This sauce is delicious with beef, chicken and pork.

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