Smoke signals barbecue sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3.00 | tablespoon | Olive oil |
| 1.00 | cup | Minced onion |
| 3.00 | Garlic cloves; minced | |
| 1.00 | tablespoon | Mild chile powder |
| 28.00 | ounce | Crushed tomatoes with puree |
| 12.00 | ounce | Amber beer, such as dos equis |
| 1.00 | cup | Hot tomato salsa |
| ½ | cup | Ketchup |
| ¼ | cup | Light brown sugar; packed |
| 4.00 | Chipotles in adobo sauce; minced | |
| 2.00 | tablespoon | Adobo sauce, from can |
| 2.00 | tablespoon | Cider vinegar |
| 2.00 | tablespoon | Unsulfured molasses |
| ½ | teaspoon | Liquid hickory smoke flavoring |
| ½ | teaspoon | Salt |
Directions
Recipe by: Steve In a heavy 3 qt saucepan, over low heat, warm the olive oil. Add the onions and garlic and cook, covered, stirring once or twice, for 10 minutes. Stir in the chili powder and cook, covered, for 5 minutes.
Stir in the crushed tomatoes, beer, salsa, catsup, sugar, chipotles, adobo, vinegar, molasses, liquid smoke and salt. Cook partially covered, stirring once or twice, until the sauce has thickened slightly and is shiny, about 30 minutes.
Cool to room temperature. If you prefer a smooth sauce, puree in food processor. Refrigerate for several weeks or freeze up to 3 mos. in serving-size containers.