Rebekah Johnson's Grapefruit-Chipotle Sauce

  • One 7-oz. can chipotle peppers in adobo
  • 2 tablespoons butter
  • 1 cup onion, peeled and minced
  • 4 cloves garlic, peeled and minced
  • 1 cup red grapefruit juice (Walsh uses Rio Red, a popular brand from Texas)
  • 1 cup cider vinegar
  • 1/4 cup molasses
  • 1 1/2 cups brown sugar
  • 3 cups ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 cup water
  • 1 tablespoon salt

Remove the seeds and stems from the chipotles, and puree the peppers with their reserved sauce in the blender. (Use a small paring knife to slit the peppers and scrape away the seeds, and be sure to wash your hands right away). In a large nonstick stockpot (reviewer's note: original recipe called for small skillet) placed over medium heat, melt the butter and sauté the onion for five minutes. Add the garlic and sauté until both onions and garlic are softened. Add the pepper puree and all the other ingredients. Simmer, stirring occasionally, for 15-20 minutes, or until the sauce thickens. Taste and adjust salt if desired. Can be stored for up to 3 weeks. Goes great with pork, brisket, and all kinds of barbecue.

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