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Smoke Signals Barbecue Sauce

This sauce is the creation of El Paso Chili Company owners Park and Norma Kerr, authors of the Texas Border Cookbook. The El Paso Chili Company itself is the creator of two tasty barbecue sauces (beer and tequila flavored), but if you want to try your hand at your own creation, here’s a spicy way to get you started.

3 tablespoons olive oil
1 cup minced onion
3 cloves garlic, minced
1 tablespoon mild chili powder blend
1 (28-ounce) can crushed tomatoes with liquid
1 (12-ounce) bottle amber beer (such as Dos Equis)
1 cup tomato-based bottled hot salsa
1/2 cup catsup
1/4 cup firmly packed light brown sugar
4 canned chipotles adobado, minced (reserve 3 tablespoons liquid)
2 tablespoons apple cider vinegar
2 tablespoons unsulfured molasses
1/2 teaspoon liquid smoke
1/2 teaspoon salt

In a heavy, 3-quart saucepan over low heat, warm olive oil. Add onion and garlic, cover, and cook, stirring once or twice, for 10 minutes. Stir in chili powder blend and cook, covered, for 5 minutes more.
Stir in crushed tomatoes, beer, salsa, catsup, brown sugar, chipotles plus reserved liquid, vinegar, molasses, liquid smoke, and salt, and bring to a simmer. Cook, partially covered, stirring once or twice, until sauce has thickened slightly and is shiny (about 30 minutes).

Cool sauce to room temperature and, if you prefer a smooth texture, force it through the medium blade of a food mill or puree in a food processor. Transfer to a storage container and refrigerate. (Note: sauce can be refrigerated for several weeks or frozen up to 3 months.)

Makes about 2 quarts

This recipe first appeared in our Texas Barbecue book.

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