Routh street restaurant b-b-q sauce
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Tomato -- quartered |
| 1 | small | Onion -- quartered |
| 1 | Stalk celery | |
| 1 | Red bell pepper -- halved | |
| And seeded | ||
| 2 | Whole garlic cloves | |
| 1 | small | Turnip -- quartered |
| 1 | small | Dried ancho chile pepper -- |
| Halved and seeded | ||
| 1 | Serrano pepper -- halved and | |
| Seeded | ||
| 2 | Chipotle peppers -- halved | |
| And seeded | ||
| 2 | cups | Chicken or veal stock |
| 2 | teaspoons | Dry mustard |
| ⅓ | cup | Raspberry vinegar |
| ⅓ | cup | Light brown sugar |
| ½ | cup | Ketchup |
| Salt to taste | ||
Directions
Smoke all vegetables and chiles for 20 minutes. Transfer the ingredients to a medium saucepan with the stock. Bring to a boil and reduce the liquid by at least one third. Wisk in the mustard, strain and set aside.
In a small saucepan, whisk together the sugar and vinegar. Bring to a boil and continue cooking until the mixture becomes syrupy, about 3 minutes. Add to the strained stock and whisk in the catsup. Strain the sauce through a fine strainer and season with salt to taste.
Recipe By : Steve