Bar-bq ranch sauce

Yield: 4 Cups

Measure Ingredient
1 tablespoon Oil, preferably canola
2 cups Chopped onions
2 \N Minced fresh Jalapenos
2 \N Minced fresh serranos
8 \N Cloves garlic, minced
1 cup Ketchup
¾ cup Worcestershire sauce
¾ cup Strong black coffee
⅓ cup Unsulphured dark molasses
¼ cup Cider vinegar
¼ cup Fresh lemon juice
¼ cup Chili powder
2 tablespoons Prepared yellow mustard
1½ teaspoon Ground Cumin
1½ teaspoon Salt

In a saucepan, warm the oil over medium heat. Add the onions, chiles, and garlic, and saut‚ over medium heat until everything is softened. Mix in the remaining ingredients and bring the sauce to a simmer. Cover and cook for 35 to 40 minutes. Allow the sauce to cool briefly. Strain the sauce and puree the solids in a food processor. Return the pureed mixture to the sauce, stirring thoroughly. Refrigerate the sauce overnight to allow the flavors to mingle and mellow. Use the sauce warm or chilled. It keeps for weeks.

* Variation: If you prefer a thinner sauce, water this down to your preferred consistency. It will still pack plenty of pizzazz.


Posted to MM-Recipes Digest V4 #232 by Michael McLaughlin <mmclaughlin@...> on Sep 01, 1997

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