Creamy Chipotle Sauce

Name: Creamy Chipotle Sauce
Total time: 5400 s
Cuisine: American
Ingredients: 1 Can Goya Chipotle Peppers; 1 Can Creamy Tomato Soup; 2 Tablespoons Ketchup; 4 Tablespoons Bull’s Eye Barbecue Sauce; 1/2 spoonful Minced Garlic; 1 Tablespoon Olive Oil; 1 Tablespoon Water; 1 1/2 teaspoon real maple syrup; 2 capful Apple Cider Vinegar

Olivia @cook_116192125

Connecticut

I made this as a body for a sauce I was making for a Spinach Garlic Chicken dish. This sauce is a smoky-sweet, tangy, creamy chipotle barbecue hybrid. Sauce should be relatively thick. Try as a dipping sauce, chicken glaze, burger sauce, dipping sauce for fries or roasted potatoes or even mixed into pulled pork or shredded chicken.
Best quality: 7–10 days
Safe window: 10–14 days

Olivia @cook_116192125

Saved

Ingredients

45 - 90 mins

1 CanGoya Chipotle Peppers
1 CanCreamy Tomato Soup
2 TablespoonsKetchup
4 TablespoonsBull’s Eye Barbecue Sauce
1/2 spoonfulMinced Garlic
1 TablespoonOlive Oil
1 TablespoonWater
1 1/2 teaspoonreal maple syrup
2 capfulApple Cider Vinegar

Saved

Steps

45 - 90 mins

1

Combine all ingredients; except for the tomato soup & real maple syrup in a large container.
2

Emulsify with a hand blender on low until smooth.
3

Slowly add in the tomato soup, while continuously emulsifying on low. Until the sauce seems completely smooth and slightly red-orange in color.
4

Add sauce into a medium sauce pot over low heat. Stirring often.
5

Once the sauce gets warm, stir in the real maple syrup until well combined.
6

Bring to a slow boil. Then take off heat and allow it to cool to ~90°F.
7

Bottle the sauce and store in the fridge for use.