Buffalo chipotle sauce

Yield: 1 Servings

Measure Ingredient
1⅓ cup Dark Corn Syrup (Karo)
1⅓ cup Strong coffee
1 cup Catsup
1 cup Cider Vinegar
1 cup Worchestershire Sauce
4 tablespoons Corn Oil
6 tablespoons Chili Powder (up to 8)
3 tablespoons Prepared Mustard
2 teaspoons Salt
2 cans (7 oz) of Chipotle peppers in adobo sauce

Blenderize thoroughly. Heat thoroughly, bring to a boil, simmer until the desired thickness is obtained. If you are using the canned chipotles as the recipe calls for, you may can in a water bath canner for 15 minutes using ½ pint jars. Posted to CHILE-HEADS DIGEST V4 #080 by Kit Anderson <kitridge@...> on Aug 12, 1997

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