Buffalo Chipotle Sauce Recipe
- 1 1/3 c. Dark Corn Syrup (Karo)
- 1 1/3 c. Strong coffee
- 1 c. Catsup
- 1 c. Cider Vinegar
- 1 c. Worchestershire Sauce
- 4 Tbsp. Corn Oil
- 6 Tbsp. Chili Pwdr (up to 8)
- 3 Tbsp. Prepared Mustard
- 2 tsp Salt
- 2 can (7 ounce) of Chipotle peppers in adobo sauce
- Blenderize thoroughly.
- Heat thoroughly, bring to a boil, simmer till the desired thickness is obtained.
- If you are using the canned chipotles as the recipe calls for, you may can in a water bath canner for 15 min using 1/2 pint jars.
syrup, coffee, catsup, vinegar, worchestershire sauce, corn oil, salt, peppers
Taken from cookeatshare.com/recipes/buffalo-chipotle-sauce-94756 (may not work)