Yield: 5 Servings
Measure | Ingredient |
---|---|
6 \N | Chipolte chiles |
1 cup | Boiling water |
2 tablespoons | Butter |
1 \N | Onion, diced |
4 \N | Garlic cloves, minced |
1½ teaspoon | Groun cumin |
1½ teaspoon | Ground thyme |
1 \N | 12 oz. cn tomato paste |
½ cup | Brn sugar |
1½ cup | Cider vinegar |
1½ teaspoon | Dry mustard (Coleman's) |
1½ cup | Water |
1 tablespoon | Soy sauce |
1 teaspoon | Tabasco sauce |
Combine chiles and boiling water. Soak for 1 hr.
Then remove the stems and seeds and chop. In large nonaluminum saucepan, melt butter. Saute onion, garlic, cumin, and thyme oveer low hea until onions are soft and translucent, abt. 5 min. Add the chiles, soaking water, and remaining ingreds. Bring to boil.
Partially cover and simmer for 1 hr. Taste and adjust the seasonings.
Can be stored in 'fridge for 3 wks. Freezes well.
Yield: About 5 cups