Cuban Mojo Chicken Recipe
July 18, 2022
Corn Salsa
July 24, 2022Chipotle Barbecue Sauce
In the world of barbecue, there isn’t many things that people disagree on more than barbecue sauce (unless its fat side up or fat side down). Some people swear by a good sauce, others wont touch it with a pair of ten-foot tongs.
I am a real believer that a good barbecue sauce has its place and most of the time, that place is on a BBQ sandwich or mixed through pulled meat (And definitely not on top of a steak)
This recipe is one of my favorites when it comes to making tacos or tostadas. The chipotle peppers bring a nice earthy hit of spice, while the other spices help to add a real complexity to the sauce.
What you will need
- 1 large onion, diced
- 3 t minced garlic
- 2 chipotle peppers in adobo sauce
- 1 cup ketchup
- 1 T apple cider vinegar
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 1 teaspoon ground mustard
- 1 teaspoon ground black pepper
Method
1. In a cast iron skillet, over a medium heat, sauté onions until translucent (Approx 3-4 minutes) Add garlic and cook for an additional one minute.
2. Add remaining ingredients and stir until well incorporated.
3. Cover and reduce heat to low. Simmer for 20 minutes, stirring occasionally.
4. Store in the fridge for 3-4 days or freeze for up to 3 months.
See other recipes
July 12, 2025
There’s something primal and perfect about a French dip slider when it’s done right. Not fussy. Not dressed up with microgreens or some half-hearted aioli. Just soft buns cradling meat that practically melts on contact, rich caramelized onions that took their sweet time getting there, and bubbly, gooey cheese.
July 2, 2025
These cookies are soft in the middle, crisp around the edges, and infused with that smoky campfire vibe that turns heads at every backyard picnic. They will immediately become the crowd pleaser at your next event.
July 2, 2025
We’re talking about finger steaks. Crispy, juicy strips of battered beef that were practically made for dunking in fry sauce and eating by the handful.
