New mexico style barbecue sauce (gc)

Yield: 1 Servings

Measure Ingredient
2 tablespoons Unsalted butter
½ medium Red onion; finely diced
1 Garlic clove; finely diced
6 Plum tomatoes; coarsely diced
¼ cup Ketchup
2 tablespoons Dijon mustard
2 tablespoons Dark brown sugar
1 tablespoon Honey
1 teaspoon Cayenne
1 tablespoon Ancho chile powder
1 teaspoon Pasilla chile powder
1 tablespoon Worcestershire sauce

In a medium saucepan over medium heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes and simmer for 15 minutes.

Add the remaining ingredients and simmer for 20 minutes.

Puree the mixture in a food processor, pour into a bowl, and allow to cool at room temperature. Will keep for 1 week or several months frozen.

Yield: 5 cups

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> on Jun 22, 1997 Recipe by: GRILLIN' & CHILLIN' SHOW #GR3625 Posted to MC-Recipe Digest V1 #673 by 4paws@... (Shermeyer-Gail) on Jul 15, 1997

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