| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 1/3 | c | Dark Corn Syrup (Karo) |
| 1 1/3 | c | Strong coffee |
| 1 | c | Catsup |
| 1 | c | Cider Vinegar |
| 1 | c | Worchestershire Sauce |
| 4 | tb | Corn Oil |
| 6 | tb | Chili Powder (up to 8) |
| 3 | tb | Prepared Mustard |
| 2 | ts | Salt |
| 2 | cn | (7 oz) of Chipotle peppers in adobo sauce |
INSTRUCTIONS
Blenderize thoroughly. Heat thoroughly, bring to a boil, simmer until the desired thickness is obtained. If you are using the canned chipotles as the recipe calls for, you may can in a water bath canner for 15 minutes using 1/2 pint jars. Posted to CHILE-HEADS DIGEST V4 #080 by Kit Anderson <kitridge@bigfoot.com> on Aug 12, 1997
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