This sauce started out as a request from my brother, who asked me to recreate the pizza sauce from his favorite pizza joint in the town he and his wife just moved from. “It tastes kinda like the Chipotle sauce from Tabasco,” he said. And that’s about all I had to go on.
So I took to the kitchen and came up with a sauce that works well both as a BBQ sauce and a pizza sauce. And it’s good. Smoky, sticky, a little sweet, a little earthy, with a shot of tart – fantastic with chicken thighs and braised turnips/radishes and really good on a pizza. Hopefully this does the trick.
Paleo (check your labels and swap the brown sugar for maple syrup), and gluten-free (watch your labels)
Sweet & Smoky Chipotle Sauce
1/2 c. minced onion or shallot
1 clove minced garlic
2 tsp. ghee
2 Tbsp. tomato paste
1 chipotle in adobo, chopped
2 Tbsp. coconut aminos (if you’re not paleo or gluten-free, you can use soy sauce)
1/4 c. balsamic vinegar (the cheapie stuff is fine)
2 Tbsp. ketchup (check your labels!)
1 Tbsp. molasses
2 tsp. brown sugar (swap for maple syrup if paleo)
In a small saucepan, heat the ghee over medium-low heat. Add the onion and garlic, hit with a big pinch of salt, and sautee until translucent.
Add the tomato paste and chipotle and sautee 30 seconds to a minute, mixing vigorously the whole time to combine evenly.
Add the coconut aminos and balsamic vinegar. Bring to a boil, reduce the heat to low, and simmer 1-2 minutes. Add the ketchup and molasses and stir to combine. Taste. Add the brown sugar/maple syrup if needed.
Let cool. Blend to break up the onion pieces if desired.
Makes about half a cup of sauce – enough for chicken + a pizza if needed.