Bourbon is such a good BBQ sauce ingredient. The rich sweetness of this liquor plays very well with the fiery smokiness of chipotle peppers. Plus that adobo sauce those chipotle peppers were packed in adds a nice earthy touch to the sauce to boot.
And while chipotle bourbon BBQ sauce sounds a little more niche than more standard BBQ sauces, it’s actually quite versatile. It’s equally delicious on pork, chicken, or steak – whether as a marinade or a spicy sauce for pulled meats. And don’t forget about it as a dipping sauce for fried appetizers like chicken fingers or mozzarella sticks. Super yum.
Like this recipe, you’ll also love these fiery BBQ sauces:
- Spicy Bourbon: Another take on a bourbon-based hot sauce. This time, we use Sriracha sauce as its fiery base.
- Hoisin-based: Earthy, sweet, and exotic. It’s an excellent twist on traditional barbecue.
- Cherry Habanero: Definitely a step up in boldness, with a tasty sweet tang.
Chipotle Bourbon BBQ Sauce
- 1 1/4 cups ketchup
- 1/4 cup bourbon
- 1 chipotle pepper from chipotle pepper in adobo sauce
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 tablespoons unsalted butter
- 2 tablespoons cider vinegar
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon dark brown sugar
- 1 teaspoon adobo sauce from chipotle pepper in adobo sauce
- 1/2 teaspoon celery salt
- 1/2 teaspoon black pepper
- In a medium-sized soup pot (or high-sided sauce pan) over medium heat, melt the butter then add the yellow onion. Cook the onion until soft and translucent (approximately 5 minutes).
- Add the minced garlic and continue to cook for 1 minute.
- Add the ketchup, bourbon, chipotle pepper, adobo sauce, cider vinegar, balsamic vinegar, honey, and dark brown sugar. Lower the heat to low and stir to combine.
- Allow the sauce to simmer for 30 to 40 minutes over low heat.
- Using an immersion blender, process the sauce until smooth.
- Add the celery salt and black pepper. Stir to combine.
- Remove from the heat and allow the sauce to cool to room temperature.
- Use immediately or transfer into an airtight container and chill the sauce in the refrigerator for up to a week (the sauce will gain in spiciness during this time).