A tomato-less barbecue sauce? You’ll be a believer once you try it. No, let me rephrase- once you try it, you’ll eat it by the spoonful! The smoky chipotles, sweet maple, and tangy cider vinegar come together with the roasted bell peppers to create a smooth, luscious sauce you’ll want to slather on everything. A little cornbread and potato salad on the side, and you’ve got yourself a party. Compliment it with a fruity red wine. Done and done.
Chipotle Maple Barbecue Sauce
- 3 Red Bell Peppers
- 1/3 cup maple syrup
- 2 chipotle chilis canned in adobo sauce seeded
- 2 teaspoons sauce from chipotle can
- 1 teaspoon kosher salt
- 1 ½ tablespoons cider vinegar
- Roast bell peppers. Cut peppers into sections along the ribs, removing the stem and seeds. Place on a foil lined baking sheet and broil until charred and blackened. Wrap in the foil and let them steam for about 10-15 minutes.
- Peel peppers and place in a blender with the remaining ingredients. Blend until very well pureed.
- Scrape puree into a saucepan and cook over low heat 20-30 minutes until thick an darkened in color. Partially cover the pot with a lid during cooking as it will splatter. Sauce will keep in the refrigerator for 3 days.