New Mexico-Style Barbecue Sauce Recipe - Cooking Index
2 tablespoons | 30ml | Unsalted butter |
1/2 tablespoon | 7.5ml | Red onion - finely diced (medium) |
1 | Garlic clove - finely diced | |
6 | Plum tomatoes - coarsely diced | |
1/4 cup | 59ml | Ketchup |
2 tablespoons | 30ml | Dijon mustard |
2 tablespoons | 30ml | Dark brown sugar |
1 tablespoon | 15ml | Honey |
1 teaspoon | 5ml | Cayenne |
1 tablespoon | 15ml | Ancho chile powder |
1 teaspoon | 5ml | Pasilla chile powder |
1 tablespoon | 15ml | Worcestershire |
In a medium 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, pour into a bowl, and allow to cool at room temperature.
Will keep for 1 week refrigerated, or several months frozen.
This recipe yields 5 cups.
Source:
Culinary Cafe at http://www.culinarycafe.com
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