Title: Jim's Barbecue Sauce
Categories: Sauce Salsa
Yield: 1 Servings

		Chile paste
8	sm	Dried hot red chilies; japones or red serra
6		Dried anaheim chilies
1		Fresh jalapeno
2	tb	White wine vinegar
		Salt
		Barbecue sauce
4		Cloves garlic
1	md	Onion
2	tb	Vegetable oil
1/4	c	Ginger; minced
1	tb	Horseradish
1	tb	Oregano; minced
1	tb	Dried mustard
6	tb	Red wine vinegar
		Salt
1 1/2	c	Ketchup
1/2	c	Honey
1/4	c	Dark brown sugar
2	tb	Worcestershire sauce

For Chile Paste: Adjust oven rack to center position and heat oven to 350. Stem, seed and cut dried chilies and the jalapeno to 1 inch pieces. Put the chilies on a jelly-roll pan and bake until warm and fragrant, about 3 minutes. Transfer to processor and process until minced. Add the vinegar, 3 tablespoon water, pinch of salt and process to make smooth paste; set aside. (Can cover and refrigerate up to 3 months. )

For Barbecue Sauce: Peel and mince garlic. Peel and coarsely chop the onion. Heat the oil in a 2 quart saucepan. Add the garlic and onion and saut‚ over medium heat until softened, about 3 minutes. Add the ginger, horseradish, oregano, mustard, vinegar, and 1/2 teaspoon salt. Simmer until vinegar mixture reduces slightly, about 2-3 minutes. Add the ketchup, honey, brown sugar, Worcestershire sauce, and 1 1/2 tablespoon chili paste, and simmer, stirring occasionally, for 30 minutes. (Can cover and refrigerate up to 2 weeks. ) Warm sauce before serving.

Posted to MM-Recipes Digest V4 #6

Recipe by: Bon Appetit James Nassikas of Stanford Court Hotel, San F

previous

next