| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(28-ounce) crushed tomatoes |
| 3/4 |
c |
Good molasses |
| 1 |
sm |
Onion; peeled and chopped, (about 1/2 cup) |
| 1/4 |
c |
Dry sherry or orange juice |
| 1 |
tb |
Worcestershire Sauce; (L&P) |
| 1 |
tb |
Chipotle chiles in adobo sauce; (Don Alfonso is good) (up to 2) |
| 1 |
lg |
Clove garlic; peeled and crushed |
| 1 |
ts |
Ground allspice |
|
|
Salt and fresh ground black pepper |
INSTRUCTIONS
Here's another Chipotle BBQ Sauce you can make more spicy with little
effort.
In a 3-quart saucepan, combine the tomatoes, molasses, onion, sherry,
Worcestershire Sauce, chipotles, garlic, allspice and salt and pepper to
taste. Bring to a simmer over medium-high heat. Reduce the heat to low and
cook, uncovered, stirring occasionally, for 30 minutes. Remove from the
heat and pure the mixture in a food processor. Return to low heat and
simmer, stirring frequently, for an additional 45 minutes or until the
sauce is reduced to about 1 quart. Will make about 1 quart.
Posted to bbq-digest by mike moberley <lonechimney@earthlink.net> on Mar
21, 1998
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