| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Tomato puree |
| 1 |
c |
Red wine vinegar |
| 1 1/2 |
c |
Brown sugar |
| 1/2 |
c |
Onion; diced |
| 6 |
|
Canned chipotle chiles; in adobo sauce |
| 1 |
tb |
Garlic; minced |
| 3 |
|
Ripe peaches; peeled and sliced |
INSTRUCTIONS
Recipe By: Orlando Rivera, CEC (via Nat'l. Culinary Review, Aug 96)
Blend all ingredients in a food processor to make a smooth sauce.
Posted to CHILE-HEADS DIGEST V3 #069
Date: Sat, 10 Aug 1996 13:28:10 -0500
From: Imperial Aerosol Kid <rael@EbiCom.net>
NOTES : This bbq sauce burns easily so use it as a final glaze on grilled
chicken, pork, or fish.
CHILE-HEADS DIGEST V3 #069
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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