| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Rice vinegar |
| 1 |
c |
Cider vinegar |
| 2 |
ts |
Ground cloves |
| 1 |
ts |
Ground allspice |
| 2 |
tb |
Ground coriander |
| 1 |
md |
Onion; diced |
| 1 |
|
Head garlic; roasted, chopped |
| 1/4 |
c |
Olive oil |
| 1 |
c |
Brown sugar |
| 1/4 |
c |
Molasses |
| 1 |
c |
Chipotle peppers in adobo; pureed |
| 1 1/2 |
|
Bottle ketchup |
| 1 |
tb |
Worcestershire sauce |
|
|
Salt to taste |
INSTRUCTIONS
Date: Thu, 11 Apr 1996 19:50:47 -0400
From: JoniRB@aol.com
Recipe By: Mark Miller--GREAT CHILI BOOK
Mix vinegars and spices in pand and over med heat reduce by half. In large
pan, saute onion and garlic lightly in olive oil till oft. Add sugar and
molasses. Reduce slightly and add vinegar mixture, chipotles, ketchup and
wooster sauce. Cook slowly over low heat 1 hour. Season to taste with salt,
and strain through med strainer, pressing out juices of onion and garlic.
Makes 3-4 c
CHILE-HEADS DIGEST V2 #291
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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