Yield: 1 Servings
|5||Chipotles in adobo sauce, finely chopped (up to 8)|
|2 tablespoons||Peanut oil|
|½ medium||Onion, finely chopped|
|4||Cloves garlic, minced|
|1 tablespoon||Good chile powder -Chimayo is good|
|⅓ cup||Malt vinegar|
|¼ cup||Worcestershire sauce|
|¼ cup||Yellow prepared mustard|
|6 ounces||Malty beer- Oktoberfest or bock|
Here's my sauce recipe. It goes on the side. Permission is NOT granted to burn this on in layers or I'll show up at your house with a big ol' can of whoop ass.
Heat the oil and cook onion and garlic until soft and clearing. Add chile powder and cook for two minutes. Add the remaining ingredients, bring to a gentle boil, stirring constantly. Then turn down low and let simmer until thick. Season to taste with salt and pepper.
Canned chipotles can be ordered from a vaiety of sources. Try "Mo' Hotta, Mo' Betta" at
Kit Anderson , <kit@...> , Bath, Maine The Maine Beer Page
Posted to bbq-digest V4 #12
Date: Tue, 22 Oct 1996 19:18:33 -0400 From: Kit Anderson <kit@...>