| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Olive oil |
| 1/2 | c | Chopped onion |
| 2 | tb | Minced garlic |
| 1 | c | Ketchup |
| 1/4 | c | Malt vinegar |
| 1/4 | c | (packed) golden brown sugar |
| 1/4 | c | Strong brewed coffee |
| 3 | tb | Stout beer (such as Guinness) |
| 2 | tb | Unsulfured (light) molasses |
| 2 | tb | Tomato paste |
| 2 | ts | Dijon mustard |
| 2 | ts | Worcestershire sauce |
| 1 | ts | Minced canned Chipotle chilies [sic] |
| 1/4 | ts | Ground black pepper |
INSTRUCTIONS
Date: Wed, 22 May 1996 15:29:06 -0500 From: rael@EbiCom.net Saw this in the June issue of Bon Appetit. Don't think it's been posted yet. My apologies if it has. Looks pretty tasty tho. it may need some jacking-up o' the chipotles. Also have a recipe for Grilled Chicken with Goat Cheese Stuffing, Peppers, Onions, and Two Salsas that looks interesting. Salsas are a basic "jalapen~o - cilantro" salsa [they call it a "fiery sauce"...hehehe..] and a tomato salsa that ain't no biggie. I'm just a sucker though for stuffed anything actually. Check it out. recipe verbatim from magazine; note that the recipe came from Sweetwaters restaurant in Eugene, Oregon. "Brush this on chicken or ribs during the last ten minutes of grilling time." Makes about 1 3/4 cups. Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic and saute until tender, about 5 minutes. Add all remaining ingredients. Cover and simmer until slightly thickened, stirring occasionally, about 25 minutes. Season with salt. (Sauce can be made 1 week ahead. Cover and refridgerate.) CHILE-HEADS DIGEST V2 #327 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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