| 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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