| 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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