NEW MEXICO STYLE BARBECUE SAUCE
2 Tbsp. unsalted butter
1/2 medium red onion, finely diced
1 garlic clove, finely diced
6 plum tomatoes, coarsely diced
1/4 cup ketchup
2 Tbsp. Dijon mustard
2 Tbsp. dark brown sugar
1 Tbsp. honey
1 tsp. cayenne
1 Tbsp. ancho chile powder
1 tsp. pasilla chile powder
1 Tbsp. paprika
1 Tbsp. Worcestershire sauce
In a large 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 (or with an immersion blender).
Pour into a bowl, and allow to cool to room temperature.
Will keep for 1 week refrigerated or several months frozen.
Makes 5 cups
From: Risa G., NJ - 08-27-97
2 Tbsp. unsalted butter
1/2 medium red onion, finely diced
1 garlic clove, finely diced
6 plum tomatoes, coarsely diced
1/4 cup ketchup
2 Tbsp. Dijon mustard
2 Tbsp. dark brown sugar
1 Tbsp. honey
1 tsp. cayenne
1 Tbsp. ancho chile powder
1 tsp. pasilla chile powder
1 Tbsp. paprika
1 Tbsp. Worcestershire sauce
In a large 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 (or with an immersion blender).
Pour into a bowl, and allow to cool to room temperature.
Will keep for 1 week refrigerated or several months frozen.
Makes 5 cups
From: Risa G., NJ - 08-27-97
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