| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bbq-sc, Texmex-sc | 1 | Servings | ||
INGREDIENTS
| 2 | T | Unsalted butter |
| 1/2 | Red onion, finely diced | |
| 1 | Garlic clove, finely diced | |
| 6 | Plum tomatoes, coarsely | |
| diced | ||
| 1/4 | c | Ketchup |
| 2 | T | Dijon mustard |
| 2 | T | Dark brown sugar |
| 1 | T | Honey |
| 1 | t | Cayenne |
| 1 | T | Ancho chile powder |
| 1 | t | Pasilla chile powder |
| 1 | T | Worcestershire sauce |
INSTRUCTIONS
In a medium saucepan over medium heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes and simmer for 15 minutes. Add the remaining ingredients and simmer for 20 minutes. Puree the mixture in a food processor, pour into a bowl, and allow to cool at room temperature. Will keep for 1 week or several months frozen. Yield: 5 cups Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997 Recipe by: GRILLIN' & CHILLIN' SHOW #GR3625 Posted to MC-Recipe Digest V1 #673 by 4paws@netrax.net (Shermeyer-Gail) on Jul 15, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 476
Calories From Fat: 217
Total Fat: 24.9g
Cholesterol: 61.1mg
Sodium: 1223.3mg
Potassium: 506.8mg
Carbohydrates: 66.6g
Fiber: 1.6g
Sugar: 59.5g
Protein: 3.2g