Maple Chipotle Sauce

Easton Reed Maple Chipotle Sauce with Maple and Smoke

Easton Reed Maple Chipotle Sauce combines maple syrup with ground chipotle chili. Molasses and invert sugar syrup give the sauce its depth, paprika and curry powder its spice, and the smoke from the smoked chili carries it through to the very last bite.

Maple Chipotle Sauce is the maple-chipotle sauce by Easton Reed from Augsburg, bottled in 260-milliliter glass bottles. Water, sugar, and double-concentrated tomato paste are followed by brown sugar, maple syrup, brandy vinegar, and molasses. Soy sauce, roasted onions, and ground chipotle chili give the sauce the character that distinguishes it from a simple barbecue sauce.

Caramel, smoke, and a hint of curry

The sauce drips dark and velvety from the spoon, and the aroma is reminiscent of a campfire that has just burned down and is still quietly glowing. You perceive it with your nose long before the first spoonful hits the plate, and that is exactly what makes you curious.

The maple syrup brings a sweetness that is softer than pure sugar and leans toward caramel. Molasses lies underneath, adding depth to the whole, while the smoke of the chipotle drapes over it like a veil that slowly dissipates.

Right at the end, the curry powder makes itself known with turmeric and coriander, adding an unusual, warm spice that one wouldn't typically expect in a barbecue sauce. Sweet, smoky, spicy—that is the triad, and the heat remains pleasantly restrained.

On ribs, sweet potatoes, and roasted vegetables

This sauce is made for anything that benefits from sweetness while simultaneously handling strong roasted aromas without becoming heavy. It is brushed onto spare ribs in the last ten minutes so that the maple syrup thickens instead of burning.

Baked sweet potato wedges are tossed with it just before serving, and grilled corn on the cob, pumpkin wedges, and halloumi also pair surprisingly well with the maple. It gives pulled chicken color and seasoning in a single step, and on a slice of fried bacon, it becomes a glaze reminiscent of American breakfast plates.

For something more classic, continue with the Ribhouse BBQ Sauce; for something fruitier, try the Peach Whiskey Sauce; and the Ginger Teriyaki Sauce leads in an entirely different direction. Neighbors for every barbecue evening can be found on the BBQ Sauces shelf.

Chipotle is a smoked jalapeño

The word chipotle does not refer to a specific plant, but rather a process that has been at home in Mexico for a long time and requires little more than time and smoke. The result has hardly anything in common with the fresh pod.

For this, ripe, red jalapeños are smoked for several days until they are leathery and dark brown. In the process, the pod loses the grassy tone of the fresh fruit and exchanges it for tobacco, leather, and smoke, while the heat remains.

Ground and stirred into a sauce, it provides exactly the smoky note for which other recipes would have to rely on liquid smoke. In this bottle, less than one percent is enough to carry the entire character. Ryan's Specialties in Augsburg developed the series, and it is cooked in Europe. Those who want to taste their way through the entire range can find it in the Easton Reed assortment.