Sunday, June 24, 2012

Julie's Apricot Chipotle BBQ Sauce

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I had several readers tell me the post for Apricot Chipotle BBQ Sauce only showed the title. I have republished below. By the way, Will has already finished one jar and is starting on the next with today's grilled chicken. I might have to get another tree . . . Over at Julie's! I hope you enjoy.

Apricots are very easy to work with because you don't have to remove their skins. And, what's not to love about their intense flavor? This is a twist on my Zesty Peach BBQ Sauce that I think you will really enjoy! This recipe has a little more heat, a little more tang, and it still has the sweet!


This recipe made 5 1/2 8-ounce jars. I processed 5 jars and kept the remainder for the fridge.
6 1/2 cups washed, chopped apricots
1 cup chopped, seeded, red bell pepper (I used mini-bells)
1 cup chopped onion
3 tablespoons rough chopped garlic
1 1/4 cup cane sugar or liquid honey
3/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper flakes
1/2 teaspoon chipotle chili powder
2 teaspoons dry mustard
2 teaspoons salt
  • Add the vinegar first to keep the apricots from browning while you measure out the rest of the ingredients.
  • Combine all ingredients in a large pot and bring to a boil on medium-high heat.

  • Reduce heat to a low, slow simmer, cooking for approximately 1 1/2 hours or until about the consistency of thin barbecue sauce.
  • Laddle cooked sauce in blender and process on liquefy.
  • Return blended sauce to large pot and heat through.
  • Meanwhile heat clean, 8-ounce canning jars in a hot water bath.

  • Bring canning lids and rings to a boil; turn off heat and keep hot.
  • Fill hot jars, leaving 1/2-inch headspace, wiping jar rim clean.
  • Adjust lids and rings; process in boiling water bath for 15 minutes.
  • Turn off heat; let jars remain in hot water for 5 minutes.
  • Remove jars with jar lifter.
  • Allow to cool slowly on towel, away from drafts.

  • Isn't the color amazing!
Apricot Chipotle BBQ Sauce is bursting with flavor and there is a gentle heat that slowly hits the back of your tongue and throat. Will is excited about my latest creation and is looking forward to trying it on chicken, ribs, and hot dogs!

Here's what else I've been making . . . Over at Julie's!!!

I make two 2 huge loaves of my 6-grain bread each week because Will loves bread!


Shrimp and chicken stir fry . . . Incredible!

I'd love to see what you've been cooking or canning! Send me a photo with a little note!

Have a great week and thanks for dropping by for a visit!



  1. This looks great! How long will it last in a jar for? Thank you!

  2. Hi Laura!
    Canned, this BBQ sauce will keep for over a year. An opened jar will keep for a month in the fridge, but you can also freeze it.

    We go through so much BBQ sauce at our house. All the name brand BBQ sauces contain high fructose corn syrup so I make all our BBQ sauces. My favorites are this one and my Zesty Peach Barbeque Sauce.


Your comments and questions are welcomed . . .