| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican, Sauces |
1 |
Batch |
INGREDIENTS
| 1 |
T |
Olive oil |
| 3 |
|
Cloves garlic, minced |
| 1 |
|
Red onion, chopped |
| 2 |
|
Chipotles, canned in adobo |
|
|
sauce chopped |
| 2 |
T |
Adobo sauce from the can |
| 8 |
oz |
Can tomato sauce |
| 1 |
|
Beef bouillon cubed, minced |
| 1/2 |
c |
Water, hot |
|
|
Honey |
INSTRUCTIONS
Saute the onions and garlic in the olive oil over medium heat until
soft. Add the chipotles, adobo sauce, tomato sauce and the bouillon
disolved in the 1/2 cup of hot water. Bring to a boil, then reduce
heat and simmer for about 30 minutes, or until you have a thick sauce.
Allow the sauce to cool somewhat, then puree in a blender until
smooth. If I want a sweeter taste, I will add about 1/4 cup honey to
the mixture while still in the blender and mix. Do the lick the spoon
test to see if it is sweet enough for whatever you will be using the
sauce on. You can always add more honey, but you can't take it out.
Posted to bbq-digest Digest V97 #008 by [email protected] (Michael
J. Reeves) on Feb 21, 1997.
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