- 1 1/2 cups tomato based BBQ sauce
- 3/4 cup canola oil
- 1/3 cup lemon juice
- 4 Tbsps Dijon mustard
- 1 to 2 chipotle peppers in adobo (2 Tbsps)
- 3/4-ounce red chili flakes
- 1/3 teaspoon cayenne pepper
- 1/3 teaspoon ground black pepper
- Combine all ingredients in blender, puree, cover and refrigerate.
notes: I like to take a can of chipotle in adobo, puree it, roll it in plastic wrap, and freeze it, then cut off "slices". It’ll last months that way.