| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sauces | 1 | Servings | |
INGREDIENTS
| —Chile Paste— | ||
| 8 | sm | Dried hot red chiles; japones or red serra |
| 6 | Dried Anaheim chiles | |
| 1 | Fresh jalapeno | |
| 2 | tb | White wine vinegar |
| Salt -Barbecue Sauce— | ||
| 4 | Cloves garlic | |
| 1 | md | Onion |
| 2 | tb | Vegetable oil |
| 1/4 | c | Ginger; minced |
| 1 | tb | Horseradish |
| 1 | tb | Oregano; minced |
| 1 | tb | Dried mustard |
| 6 | tb | Red wine vinegar |
| Salt | ||
| 1 1/2 | c | Ketchup |
| 1/2 | c | Honey |
| 1/4 | c | Dark brown sugar |
| 2 | tb | Worcestershire sauce |
INSTRUCTIONS
For Chile Paste: Adjust oven rack to center position and heat oven to 350. Stem, seed and cut dried chiles and the jalapeno to 1" pieces. Put the chiles on a jelly-roll pan and bake until warm and fragrant, about 3 minuets. Transfer to processor and process until minced. Add the vinegar, 3 T water, pinch of salt and process to make smooth paste; set aside. (Can cover and refrigerate up to 3 months.) For Barbecue Sauce: Peel and mince garlic. Peel and coarsely chop the onion. Heat the oil in a 2 qt. saucepan. Add the garlic and onion and sauté over medium heat until softened, about 3 minutes. Add the ginger, horseradish, oregano, mustard, vinegar, and 1/2 t salt. Simmer until vinegar reduces slightly, about 2-3 minutes. Add the ketchup, honey, brown sugar, Worcestershire sauce, and 1 1/2 T chile paste, and simmer, stirring occasionally, for 30 minutes. (Can cover and refrigerate up to 2 weeks.) Warm sauce before serving. Recipe by: Bon Appetit James Nassikas of Stanford Court Hotel, San F Posted to TNT - Prodigy's Recipe Exchange Newsletter by jaclyn@itexas.net (Jack Dickson) on Sep 12, 1997
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