| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Dark corn syrup, Karo |
| 1 1/3 |
c |
Strong coffee |
| 1 |
c |
Catsup |
| 1 |
c |
Cider vinegar |
| 1 |
c |
Worcestershire Sauce |
| 4 |
T |
Corn oil |
| 6 |
T |
Chile powder, up to 8 |
| 3 |
T |
Prepared mustard |
| 2 |
t |
Salt |
| 2 |
|
7 oz of Chipotle peppers |
|
|
in adobo sauce |
INSTRUCTIONS
Here is the recipe for mock-Bufalo Chipotle Sauce as originally posted
by Carey Starzinger, cicra 1996. Additional thanks go to Kit Anderson
who found and re-posted it last fall. (If the Chipotles in adobo sauce
is not available to you locally, many mail order outfits can
supply--Herdez brand is good) Dan Butts (Carey): "I have been quite
fortunate in being able to taste something and come pretty darn close
to duplicating it. Many times the ingredients seem strange, but the
flavor is very close to the original. Here is my copy-cat flavor-wise
of Buffalo (sic) Chipotle Sauce." Blenderize thoroughly. Heat
thoroughly, bring to a boil, simmer until the desired thickness is
obtained. If you are using the canned chipotles as the recipe calls
for, you may can in a water bath canner for 15 minutes using 1/2
pint jars. Posted to bbq-digest by Daniel Butts
<db232@bangornews.infi.net> on Feb 07, 1998
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