Griff's Kitchen

Ingredients

1 tbsp Vegetable Oil

2 cups Yellow Onion – [ diced ]

10 cloves Garlic – [ minced ]

1 cup Tomato Ketchup

4 Ancho Chiles – [ seeded ]

4 Mexican Dried Chiles – [ seeded ]

3 cups Chicken Stock

½ White Onion – [ diced ]

2 Chipotle Peppers – [ seeded ]

½ cup Worcestershire Sauce

½ cup strong Coffee

¹⁄_³ cup Brown Sugar – [ packed ]

¼ cup Cider Vinegar

¼ cup Lemon Juice – [ fresh squeezed ]

1½ cup Dijon Mustard

2 tsp Kosher Salt

Procedure

Chipotle Chile Paste

1. Place the Ancho chiles, Mexican chiles, Chipotle chiles, white onion, and 3 cloves of garlic in a large  saucepan and cover with the chicken stock

2. Bring to a boil then reduce heat and allow to simmer for ~15 minutes or until chiles become soft

3. Remove from heat and pour into a blender.  Blend on low and increase speed until thoroughly puréed

4. Set aside for later use

BBQ Sauce

1. Heat a large saucepan over medium heat and sauté the yellow onion and the remaining garlic in the vegetable oil – (add the garlic when the onion begins to become translucent)

2. Add the chile paste and the ketchup – continuously stir for 4 minutes

3. Add the remainder of the ingredients and allow to simmer for 30-40 minutes – Stir frequently as the sauce thickens to prevent scorching

4. Remove from heat and pour into a blender – Purée thoroughly

5. Store in the refrigerator or freeze for later use

Source: Sharon Cayton via Food Network’s – FoodNation with Bobby Flay, episode “Austin, Texas”