| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 24 | Servings | ||
INGREDIENTS
| 3 | tb | Olive oil |
| 1 | c | Minced onion |
| 3 | Cloves garlic; peeled and minced | |
| 1 | tb | Mild chile powder |
| 1 | cn | (28-oz) crushed tomatoes with puree |
| 1 | Bottle (12-oz) amber beer; such as Dos Equis | |
| 1 | c | Tomato-based hot salsa |
| 1/2 | c | Catsup |
| 1/4 | c | Packed light brown sugar |
| 4 | Chipotles in adobo sauce; minced | |
| 2 | tb | Adobo from can |
| 2 | tb | Cider vinegar |
| 2 | tb | Unsulfured molasses |
| 1/2 | ts | Liquid hickory smoke flavoring |
| 1/2 | ts | Salt |
INSTRUCTIONS
Date: Sat, 24 Feb 1996 15:34:45 -0600 From: Judy Howle <howle@EbiCom.net> (From El Paso Chile Company's TEXAS BORDER COOKBOOK) In a heavy 3 qt saucepan, over low heat, warm the olive oil. Add the onions and garlic and cook, covered, stirring once or twice, for 10 minutes. Stir in the chili powder and cook, covered, for 5 minutes. Stir in the crushed tomatoes, beer, salsa, catsup, sugar, chipotles, adobo, vinegar, molasses, liquid smoke and salt. Cook partially covered, stirring once or twice, until the sauce has thickened slightly and is shiny, about 30 minutes. Cool to room temperature. If you prefer a smooth sauce, puree in food processor. Refrigerate for several weeks or freeze up to 3 mos. in serving-size containers. CHILE-HEADS DIGEST V2 #250 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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