About this recipe
Once you taste this homemade chipotle BBQ sauce, you’ll never want to go back to store-bought again. It’s smoky, spicy, tangy, and slightly sweet—made with real ingredients and ready in 10 minutes. No ketchup, no fillers, just bold, balanced flavor that works on everything from veggie burgers to roasted veggies and tacos.
This BBQ sauce is naturally vegan and gluten-free, and it keeps in the fridge for up to a week, so you can always have some on hand.
Why this Chipotle BBQ sauce is better than store-bought
- Customizable: Make it as spicy, tangy, or sweet as you want.
- Cleaner ingredients: No high-fructose corn syrup or preservatives.
- Ketchup-free: Tomato paste gives deep umami and richness.
- Quick to make: Done in 10 minutes with pantry staples.
- Versatile: Use it for tofu, jackfruit, lentils, sliders, bowls, or even fries.
Ingredient Notes
- Apple cider vinegar – Adds tang and brightness. Sub with white vinegar if needed.
- Brown sugar
- Garlic powder – Make sure it’s garlic powder, not garlic salt.
- Onion powder
- Chipotle powder – Brings the smoky heat. Use less or swap with chile ancho for a mild version.
- Smoked paprika
- Ground mustard
How to make Chipotle BBQ Sauce
- Mix your ingredients in a small saucepan.
- Simmer. Cook over medium heat, stirring often, until it thickens slightly and the flavors deepen—about 8–10 minutes.
- Taste and adjust.
Variations and substitutions
- Not too spicy – Use chile ancho powder or smoked paprika only.
- Maple syrup instead of brown sugar – Works well, just a bit more liquidy.
- Add cumin or black pepper – for extra depth.
- Make it smoky-sweet – Add a touch of liquid smoke and extra brown sugar.
Homecook to homecook
Make a double batch—you’ll thank me later. I love using this chipotle BBQ sauce for weekend sliders and then finishing the rest during the week on roasted vegetables or in a bowl with rice, black beans, and avocado. It’s also kid-approved (if you tone down the chipotle) and party-ready when served with veggie skewers or crispy tofu nuggets.
Once you’ve made it, let your creativity lead—this sauce goes with everything. Use it on burgers, baked tofu, BBQ mushroom sliders, roasted sweet potatoes, even as a dip for fries or grilled corn. You can store it in an airtight jar in the fridge for up to 7 days, or freeze it in small portions (ice cube trays work great!) for later. It’s one of those sauces that only gets better the next day.
Homemade Chipotle BBQ Sauce (Easy + Vegan)
Equipment
- 1 small saucepan
- 1 jar
Ingredients
- 6 oz tomato paste 1 small can
- 3 tbsp apple cider vinegar or white vinegar
- 2 tbsp brown sugar packed
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chipotle powder adjust to taste
- ½ tsp smoked paprika
- ½ tsp ground mustard
- ¼ tsp salt
- ¼ –½ cup water optional, to thin the sauce if needed
Instructions
- In a small bowl, whisk together all ingredients until well combined.
- Pour the mixture into a small saucepan and place over medium heat.
- Simmer for 8–10 minutes, stirring often, until slightly thickened and fragrant.
- Taste and adjust the seasoning—add more chipotle powder for heat, vinegar for tang, or brown sugar for sweetness.
- Remove from heat and let cool before using or storing.
Notes
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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