Chipotle Blackberry BBQ Sauce is savory, sweet and a little bit a spice. Just a perfect way to kick off my summer. This recipe will go well on chicken, pork, ribs or even on tri-tip. I’ve been experimenting with my BBQ recipe and I was inspired by a Pinterest recipe I stumbled upon the other day. Blackberry Hoisin Ginger Pork Tenderloin was calling my name but I’ve also been on a BBQ kick lately so it was the perfect inspiration for this recipe.
I served this with some beautiful boneless pork chops and the Grilled Corn Salad I’ve been swooning over lately and it was the perfect end to our weekend. Now, chipotle adobo peppers have quite the kick so do not underestimate the heat. I did once and I regretted the decision immediately to use the whole can in a recipe…..Feel the burn… So this recipe is mild and if you desire more heat then go ahead and put another pepper in it but if not, keep it to the minimum. It’s just enough heat to remind you it’s there but just enough sweet to dissipate the spice quickly.
Chipotle Blackberry BBQ Sauce
Ingredients
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Brown Sugar
- 1 cup Ketchup
- 2 tablespoons Worcestershire Sauce
- 2 teaspoons Liquid Smoke
- 2 1/2 whole Chipotle Peppers in Adobo Sauce
- 1 package {6 ounces} Blackberries
- 1/4 cup Blackberry Jam
- Kosher Salt and Pepper, to season
Directions
- Step 1 In a medium sized heavy bottom pot combine all the ingredients and bring to a boil over medium high heat. Simmer for 20 minutes. Turn heat to low and use a potato masher to mash all ingredients together. Simmer for another 5 minutes. Season with salt and pepper.
- Step 2 Pour everything through a fine mesh strainer into another bowl and use a spatula to mash everything up and push the sauce through the strainer.
- Step 3 Store in an airtight container up to 2 weeks in the refrigerator. Serve as you like.
This recipe is so easy to make and it’s delicious on everything like Pork Chops Smothered in Chipotle Blackberry BBQ Sauce and Chipotle Blackberry BBQ Glazed Spare Ribs. These are just a couple recipes I love on the blog that I’ve used this sauce on.
In a medium sized heavy bottom pot combine all the ingredients and bring to a boil over medium high heat.
Simmer for 20 minutes. Turn heat to low and use a potato masher to mash all ingredients together.
Simmer for another 5 minutes. Season with salt and pepper.
Pour everything through a fine mesh strainer into another bowl and use a spatula to mash everything up and push the sauce through the strainer.
Serve in an airtight container up to 2 weeks in the refrigerator. Serve as you like.
Savor and Enjoy!
WOW! This BBQ sauce is smoking hot!!! This is going on my must make for the summer. Thanks!
Can you use other fruits and jelly with it. For example substitute raspberries and raspberry jam
Absolutely! Make the recipe your own. Cheers!
Came across your recipe and it looked good. And it was.
Living in the UK, chipotle in adobe sauce isn’t available but looking up the ingredients, I added some cumin and garlic (what’s not to like). Also blackberries not available so I bought some frozen mixed berries.
Mighty impressed with the outcome.
When I come across a new recipe, I follow it to the letter. Next time, I reckon I’ll double the berries and maybe add in a splash of brandy or creme de cassis.
Anyways, definitely a keeper! Thanks.
Awesome! I love the idea of adding brandy. Thanks Peter for your feedback! Cheers!