Routh street restaurant b-b-q sauce

Yield: 20 Servings

Measure Ingredient
1 small Tomato -- quartered
1 small Onion -- quartered
1 \N Stalk celery
1 \N Red bell pepper -- halved
\N \N And seeded
2 \N Whole garlic cloves
1 small Turnip -- quartered
1 small Dried ancho chile pepper --
\N \N Halved and seeded
1 \N Serrano pepper -- halved and
\N \N Seeded
2 \N Chipotle peppers -- halved
\N \N And seeded
2 cups Chicken or veal stock
2 teaspoons Dry mustard
⅓ cup Raspberry vinegar
⅓ cup Light brown sugar
½ cup Ketchup
\N \N Salt to taste

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

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