Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | ---Chile Paste--- |
| 8 smalls | Dried hot red chiles; japones or red serra |
| 6 \N | Dried Anaheim chiles |
| 1 \N | Fresh jalapeno |
| 2 tablespoons | White wine vinegar |
| \N \N | Salt -Barbecue Sauce--- |
| 4 \N | Cloves garlic |
| 1 medium | Onion |
| 2 tablespoons | Vegetable oil |
| ¼ cup | Ginger; minced |
| 1 tablespoon | Horseradish |
| 1 tablespoon | Oregano; minced |
| 1 tablespoon | Dried mustard |
| 6 tablespoons | Red wine vinegar |
| \N \N | Salt |
| 1½ cup | Ketchup |
| ½ cup | Honey |
| ¼ cup | Dark brown sugar |
| 2 tablespoons | Worcestershire sauce |
For Chile Paste: Adjust oven rack to center position and heat oven to 350.
Stem, seed and cut dried chiles and the jalapeno to 1" pieces. Put the chiles on a jelly-roll pan and bake until warm and fragrant, about 3 minuets. Transfer to processor and process until minced. Add the vinegar, 3 T water, pinch of salt and process to make smooth paste; set aside. (Can cover and refrigerate up to 3 months.) For Barbecue Sauce: Peel and mince garlic. Peel and coarsely chop the onion. Heat the oil in a 2 qt. saucepan. Add the garlic and onion and sauté over medium heat until softened, about 3 minutes. Add the ginger, horseradish, oregano, mustard, vinegar, and ½ t salt. Simmer until vinegar reduces slightly, about 2-3 minutes. Add the ketchup, honey, brown sugar, Worcestershire sauce, and 1½ T chile paste, and simmer, stirring occasionally, for 30 minutes. (Can cover and refrigerate up to 2 weeks.) Warm sauce before serving.
Recipe by: Bon Appetit James Nassikas of Stanford Court Hotel, San F Posted to TNT - Prodigy's Recipe Exchange Newsletter by jaclyn@...
(Jack Dickson) on Sep 12, 1997