| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Sauce |
1 |
Servings |
INGREDIENTS
| 1 |
|
Bag (2-oz) Freida's New Mex dried chiles |
| 1 |
|
Bag (1-oz) Freida's dried Chipotles |
| 10 |
|
Sun dried tomatoes |
| 3 |
|
Cloves garlic |
| 1 |
md |
Onion |
| 1/2 |
c |
Chives (optional) |
| 2 |
ts |
Oregeno |
| 1 |
|
Bottle beer (homebrewed is preferred) |
| 2 |
ts |
Salt |
| 1 3/4 |
c |
Cider vinager or white vinager |
| 1/2 |
c |
Soy sauce |
| 1 |
c |
Honey |
| 1 |
c |
Amber malt x-tract (or pale) |
| 1 |
ts |
Real-lemon lemon juice |
INSTRUCTIONS
This is a chile BBQ sauce that has the flavor and aroma of red New Mexican
chilis and the slight smokey - hot flavor of chipotles. Honey and malt
extract is used for sweet-n-stickyness and cider vinager is used to balance
the sweetness.
Rehydrate all the dried chipotles, tomatoes, and chiles. Discard the seeds.
Then add it to all the ingredients above the dotted line. Puree in a
blender until the mixture is real smooth. Use some of the water from the
rehydration in the blender to do this.
Mix the puree and the remaining ingredients in an adequate pot. Boil for
about 5 minutes then reduce heat to a simmer. The sauce is done when it
clings nicely to a spoon or spatula without running off. Makes 3-4 10oz
bottles. (I use old BBQ bottles) Keep refrigerated.
This sauce tastes great on chicken breast, steak, or any other BBQ food.
This batch was not hot enough for me. Next time I will add 0.5oz dried
habaneros to beef it up.
MR_SPOCK@delphi.com
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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