| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Mexican, Sauces |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 1/2 |
md |
Red onion; finely diced |
| 1 |
c |
Garlic; finely diced |
| 6 |
|
Plum tomatoes; coarsely diced |
| 1/4 |
c |
Ketchup |
| 2 |
tb |
Dijon mustard |
| 2 |
tb |
Dark; (1/2 pint) whipped |
| 1 |
tb |
Honey |
| 1 |
ts |
Cayenne |
| 1 |
tb |
Pasilla chile powder |
| 1 |
tb |
Worcestershire sauce |
INSTRUCTIONS
In a medium sauce pan 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. This sauce will keep for 1 week in the refrigerator or several
months frozen.
Yield: 5 cups
Recipe By : GRILLIN' & CHILLIN' SHOW #GR3634
Posted to MC-Recipe Digest V1 #235
Date: Sun, 6 Oct 1996 00:41:52 -0400 (EDT)
From: Chuck Tapping <ctapping@USIT.NET>
A Message from our Provider:
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