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Category: Sauces - BBQ
Prep Time: Cook Time: Total Time:
2 tablespoons olive oil or butter
1/4 cup peeled, thinly sliced ginger
1 cup chopped yellow onions
1 tablespoon minced garlic
3 tablespoons chopped chipotle chiles in adobo, with adobo sauce
1/2 cup red wine or cider vinegar
2 tablespoons fresh lime juice or lemon juice
4 cups tomato sauce or ketchup
2 tbsp Worcestershire sauce
2 cups water
1/2 cup molasses or 1 cup sugar
1 tsp crushed red pepper, optional
2 teaspoons dry mustard
2 bay leaves
1/2 teaspoon salt
2 tablespoons Chinese plum sauce
2 tablespoons hoisin sauce
In a medium saucepan, heat the oil over medium-high heat. Add the onions and cook until the ginger, onions are lightly caramelized, 4 to 5 minutes. Add the garlic and chiles, and cook for 1 minute. Deglaze the pan with the vinegar and lime juice and cook until the liquid is reduced by half, 1 to 2 minutes. Add the adobo sauce, tomato sauce, molasses, mustard, bay leaves, salt, Chinese plum sauce and hoisin sauce. Bring to a simmer and cook until thick, stirring occasionally, 15 to 20 minutes. Remove from the heat and let stand, covered, at least 30 minutes and up to 3 hours to allow flavors to develop. Strain and discard contents of strainer. Can be stored in a tightly covered jar and refrigerated up to 1 week.
Yield: 4 cups
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SOUTHWESTERN BARBECUE SAUCE
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Category: Sauces - BBQ
Prep Time: Cook Time: Total Time:
2 tablespoons olive oil or butter
1/4 cup peeled, thinly sliced ginger
1 cup chopped yellow onions
1 tablespoon minced garlic
3 tablespoons chopped chipotle chiles in adobo, with adobo sauce
1/2 cup red wine or cider vinegar
2 tablespoons fresh lime juice or lemon juice
4 cups tomato sauce or ketchup
2 tbsp Worcestershire sauce
2 cups water
1/2 cup molasses or 1 cup sugar
1 tsp crushed red pepper, optional
2 teaspoons dry mustard
2 bay leaves
1/2 teaspoon salt
2 tablespoons Chinese plum sauce
2 tablespoons hoisin sauce
In a medium saucepan, heat the oil over medium-high heat. Add the onions and cook until the ginger, onions are lightly caramelized, 4 to 5 minutes. Add the garlic and chiles, and cook for 1 minute. Deglaze the pan with the vinegar and lime juice and cook until the liquid is reduced by half, 1 to 2 minutes. Add the adobo sauce, tomato sauce, molasses, mustard, bay leaves, salt, Chinese plum sauce and hoisin sauce. Bring to a simmer and cook until thick, stirring occasionally, 15 to 20 minutes. Remove from the heat and let stand, covered, at least 30 minutes and up to 3 hours to allow flavors to develop. Strain and discard contents of strainer. Can be stored in a tightly covered jar and refrigerated up to 1 week.
Yield: 4 cups
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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