Maple-Chipotle Barbecue Sauce

A sauce forked into its own recipe per the archive's rule that glazes and marinades are kept as standalone recipes. It also remains inline in Maple and Chipotle Broiler-Barbecued Chicken Thighs, where it is originally used.

Ingredients

• 1/2 cup (120 ml) ketchup
• 1/3 cup (80 ml) pure maple syrup
• 2 Tbs. (30 ml) mild unsulfured molasses
• 2 Tbs. (30 ml) cider vinegar
• 1 Tbs. (15 ml) minced chipotle chiles (from a can of chipotles in adobo)
• 1 Tbs. (15 ml) Worcestershire sauce
• 1 tsp. (5 ml) dry mustard
• 1 tsp. (5 ml) onion powder
• 1/2 tsp. (2.5 ml) garlic powder

Method

1. In a 1- to 2-quart (1.89 L) saucepan, whisk together the ketchup, maple syrup, molasses, vinegar, chipotles, Worcestershire sauce, dry mustard, onion powder, and garlic powder.
2. Bring to a boil over medium heat, reduce the heat to low, and simmer gently for 15 minutes to meld the flavors.
3. Set aside.