Recipe: New Mexico-Style Barbeque Sauce (using tomatoes, food processor)
Toppings - Sauces and GraviesNEW MEXICO-STYLE BARBEQUE 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 ground cayenne pepper
1 tbsp Pasilla chile powder
1 tbsp Worcestershire sauce
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 several months frozen.
Makes 5 cups
Source: Chillin and Grillin, TV Food Network
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 ground cayenne pepper
1 tbsp Pasilla chile powder
1 tbsp Worcestershire sauce
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 several months frozen.
Makes 5 cups
Source: Chillin and Grillin, TV Food Network
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