Piloncillo BBQ Sauce

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Preparation info

  • Makes about

    1 cups

    • Difficulty


Appears in

Amor y Tacos

Amor y Tacos

By Deborah Schneider

Published 2010

  • About


  • 2 teaspoons olive oil
  • ¼ white onion, peeled and diced
  • 1 clove garlic, peeled and chopped
  • 1–2 large chipotle chiles in adobo, roughly chopped
  • 2 tablespoons crushed piloncillo sugar (about ounces), or firmly packed dark brown sugar
  • 2 Roma tomatoes, cut into eighths
  • ¼ cup water
  • ¼ cup tomato sauce
  • 3–4 teaspoons white vinegar
  • Kosher salt


  1. Heat the olive oil in a medium sauté pan over medium heat. Add the onion and cook, stirring often, until it is soft but not brown. Add the garlic and cook 1 minute longer.
  2. Add 1 of the chipotles, the piloncillo, and the tomatoes. Cook, stirring often, until the tomatoes are soft and the sugar almost melted, about 3 minutes. Add the water, tomato sauce, 1 tablespoon of the vinegar, and ½ teaspoon salt, and simmer over low heat for 5 minutes. Transfer the sauce to a blender and pulse several times to puree—leave a little bit of texture.
  3. Taste the sauce. If it is too sweet for your taste, add the remaining 1 teaspoon vinegar and another pinch of salt. If you want more heat, add the second chipotle and puree briefly.