2 to 5 chipotles chilies, seeded and diced (refer to note)
1 tablespoon Worcestershire sauce
1/2 cup butter (or 1/2 cup coconut oil)
1/2 cup apple cider vinegar
12 ounces beer
1 tablespoon onion flakes
1 teaspoon garlic, granular
1 tablespoon soy sauce
1/2 teaspoon freshly cracked black pepper
How to Make
Step 1:
Mix all ingredients in a saucepan and simmer until nice a thick for about 1 hour. Can be made the day before.
Step 2:
Pour into jars and store in the refrigerator.
Step 3:
Makes 8 - 10 cups
NOTE: the amount of chipotles used is dependent on the level of hotness you prefer. The least I've added is 2, but I normally average out to using 3 and sometimes more