Mexican barbeque sauce
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Chipolte chiles | |
| 1 | cup | Boiling water |
| 2 | tablespoons | Butter |
| 1 | Onion, diced | |
| 4 | Garlic cloves, minced | |
| 1½ | teaspoon | Groun cumin |
| 1½ | teaspoon | Ground thyme |
| 1 | 12 oz. cn tomato paste | |
| ½ | cup | Brn sugar |
| 1½ | cup | Cider vinegar |
| 1½ | teaspoon | Dry mustard (Coleman's) |
| 1½ | cup | Water |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Tabasco sauce |
Directions
Combine chiles and boiling water. Soak for 1 hr. Then remove the stems and seeds and chop. In large nonaluminum saucepan, melt butter. Saute onion, garlic, cumin, and thyme oveer low hea until onions are soft and translucent, abt. 5 min. Add the chiles, soaking water, and remaining ingreds. Bring to boil. Partially cover and simmer for 1 hr. Taste and adjust the seasonings. Can be stored in 'fridge for 3 wks. Freezes well.
Yield: About 5 cups