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Chipotle and Fresh Horseradish Barbecue Sauce



This is a Canadian Foodie Original Recipe; I made multiple batches for the season Servings: Makes 6 cups
Course Sauce
Cuisine Canadian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Valerie Lugonja is... A Canadian Foodie

Ingredients

  • 20 g fresh chives , minced
  • 135 g fresh horseradish , grated and peeled
  • 3 large garlic cloves , crushed
  • 400 g bottled chilli sauce
  • 200 g molasses
  • 110 g soya sauce
  • 25 g brown sugar
  • 20 g Dijon mustard
  • 65 g fresh lemon juice
  • 150 g chicken stock
  • 100 g water
  • 10 g Tabasco sauce
  • 10 g course salt
  • 20 g Worcestershire sauce
  • ¾ tsp . red pepper flakes
  • 60 g Anaheim pepper , seeded and chopped
  • 90 g green bell pepper , seeded and chopped
  • 10 g canned chipotle peppers in adobo sauce , minced

Instructions

Instructions for the Thermomix:

  1. Peel and chop garlic in the the TM bowl at Turbo speed for 1 second; set aside
  2. Clean, chop, weigh and mince horseradish in TM bowl at Turbo speed for 1 second; set aside
  3. Mince and weigh chives; set aside
  4. Place remaining ingredients into the TM bowl and bring to a boil for 13 minutes at V on speed 1-2; then simmer for 12 minutes at 80°C on speed 1-2
  5. Purée for 30 seconds at speeds 1-10, until smooth
  6. Add chives and horseradish, and stir for 10 seconds on speed 3 until blended
  7. Use immediately, or store in sealed container in the fridge for four days, or freeze

Instructions:

  1. Peel and chop garlic; set aside
  2. Clean, chop, weigh and mince horseradish
  3. Mince and weigh chives; set aside
  4. Place remaining ingredients and the garlic into a non-reactive heavy pan and bring to a boil, then reduce to a low bubbling boil, stirring to avoid sticking to the pot, for 20 minutes, or until thickened; cool
  5. Purée in blender until smooth; stir in chives and horseradish
  6. Use immediately, or store in sealed container in the fridge for four days, or freeze