New mexico style barbecue sauce (gc)
1 Servings
Ingredients
| Quantity | 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 |
Directions
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