| 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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