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