Routh street restaurant barbecue sauce

Yield: 20 Servings

Measure 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

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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