Jim's barbecue sauce

Yield: 1 Servings

Measure Ingredient
---Chile Paste---
8 smalls Dried hot red chiles; japones or red serra
6 Dried Anaheim chiles
1 Fresh jalapeno
2 tablespoons White wine vinegar
Salt -Barbecue Sauce---
4 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
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

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