Title: Routh Street Restaurant Barbecue Sauce
Categories: Sauce Seasoning
Yield: 20 Servings

1	sm	Tomato -- quartered
1	sm	Onion -- quartered
1		Stalk celery
1		Red bell pepper -- halved
		And seeded
2		Whole garlic cloves
1	sm	Turnip -- quartered
1	sm	Dried ancho chile pepper --
		Halved and seeded
1		Serrano pepper -- halved and
		Seeded
2		Chipotle peppers -- halved
		And seeded
2	c	Chicken or veal stock
2	ts	Dry mustard
1/3	c	Raspberry vinegar
1/3	c	Light brown sugar
1/2	c	Ketchup
		Salt to taste

Smoke all vegetables and chiles for 20 minutes. Transfer the ingredients to a medium saucepan with the stock. Bring to a boil and reduce the liquid by at least one third. Wisk in the mustard, strain and set aside.

In a small saucepan, whisk together the sugar and vinegar. Bring to a boil and continue cooking until the mixture becomes syrupy, about 3 minutes. Add to the strained stock and whisk in the catsup. Strain the sauce through a fine strainer and season with salt to taste.

Recipe By : Steve

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