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Chipotle Vanilla Salsa and BBQ Sauce

Adjust the heat by adding more or less chipotle.


Chipotle Vanilla Salsa and BBQ Sauce



  • 48 medium chipotle chiles in adobo (1/4-1/2 cup)*
  • 5 cloves of garlic, peeled and cut into small pieces or mashed
  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1/4 cup honey
  • 1/41/2 cup water or broth, depending on thickness desired in sauce as well as desired heat
  • 2 teaspoons Rain’s Choice pure Vanilla Extract
  • 1 teaspoon fresh lime juice, or to taste
  • salt and pepper to taste


  1. Place chipotle chiles, along with sauce clinging to peppers, in a food processor. Add balance of ingredients and puree until smooth. Press puree through a mesh sieve to remove seeds and fiber.
  2. Cook on medium heat for 15 – 20 minutes. Do not allow to boil.
  3. Taste and adjust sweetness, heat, and lime juice to taste.
  4. Makes approximately 1-1/2 cups of sauce. Can be refrigerated for up to a week.


*Found in all Mexican groceries and many supermarkets.

Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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