Cherry Chipotle BBQ Sauce
Cherry Chipotle BBQ Sauce is sweet, smoky and satisfyingly spicy. Created with tart pie cherries, this bbq sauce is best paired with pork! Makes approximately 8 pints.
- 5 lbs pitted sour pie cherries
- 5 lbs roma or paste tomatoes roughly chopped
- 2 cups dark brown sugar
- 3/4 cup molasses
- 1 cup apple cider vinegar
- 7 oz can chipotle peppers in adobo sauce or less, if lower heat level is desired
- 3/4 cup tapioca starch
- 1 tablespoon sea salt
- 1 tablespoon smoked paprika
Place all ingredients in a large heavy bottomed stockpot, then puree with a stick/immersion blender until smooth. Alternatively, blend ingredients in batches using a blender or food processor.
Bring mixture to a boil over medium high heat, stirring constantly. Reduce heat to medium-low and simmer for 1-2 hours until the sauce reaches desired thickness, stirring frequently. You may also choose to reduce the sauce in an uncovered stock pot set to low heat for 12-18 hours.
Ladle hot bbq sauce into sterilized jars. Wipe rims, place prepared lids and screw on rings finger tight. Process in a water bath canner at a full boil, 15 minutes for pints.
After processing, remove from canner and allow to cool for 24 hours. Check for seal and store in a cool, dark place for up to a year.