Blackberry Chipotle BBQ Sauce Recipe
Blackberry Chipotle BBQ Sauce blends sweet and smoky flavors. Fresh blackberries are simmered with chipotle peppers in adobo, garlic, onion, ketchup, apple cider vinegar, brown sugar, and spices. The mixture is cooked until thickened, then blended smooth. It's perfect for glazing grilled meats, dipping, or marinating. The sauce delivers a bold balance of fruity sweetness, heat, and tang.
Equipment
- Medium saucepan
- Wooden spoon or spatula
- Fine mesh strainer (optional)
- Blender or immersion blender (optional)
- Knife and cutting board
Ingredients
- 1 cup fresh or frozen blackberries
- ½ cup ketchup
- ¼ cup apple cider vinegar
- ¼ cup packed dark brown sugar
- 2 –3 chipotle peppers in adobo sauce finely chopped
- 2 tablespoons adobo sauce from the chipotle can
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- ½ cup cold water
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and freshly ground black pepper to taste
Instructions
Saute the aromatics
- In a medium saucepan, heat the olive oil over medium heat. Add the chopped chipotle peppers and saute for 1 minute to release their flavour.
Combine the ingredients
- Add the blackberries, ketchup, apple cider vinegar, dark brown sugar, honey, adobe sauce, Worcestershire sauce, paprika, cumin, garlic powder, onion powder, water, and a pinch of salt and pepper.
Simmer
- Stir well and bring the mixture to a low boil. Reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and the blackberries break down.
Blend (Optional for smooth sauce)
- For a smooth texture, use an immersion blender directly in the pot or transfer the mixture to a blender. Blend until smooth. If you prefer a chunkier sauce, you can skip this step.
Strain (Optional)
- For an extra smooth sauce, strain through a fine mesh sieve to remove seeds and skin.
Taste and adjust
- Taste and adjust salt, pepper, or sweetness as desired.
Cool and store
- Let cool before storing in an airtight container in the refrigerator for up to 2 weeks.