Yield: 1 Servings
|\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|
|2 tablespoons||Vegetable oil|
|¼ cup||Ginger; minced|
|1 tablespoon||Oregano; minced|
|1 tablespoon||Dried mustard|
|6 tablespoons||Red wine vinegar|
|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