Jim's Barbecue Sauce



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Jim's Barbecue Sauce

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

For Chile Paste: Adjust oven rack to center position and heat oven to 350.

Stem, seed and cut dried chiles and the jalapeno to 1" pieces. Put the
chiles on a jelly-roll pan and bake until warm and fragrant, about 3
minuets. Transfer to processor and process until minced. Add the vinegar, 3
T 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 qt. saucepan. Add the garlic and onion and sauté
over medium heat until softened, about 3 minutes. Add the ginger,
horseradish, oregano, mustard, vinegar, and 1/2 t salt. Simmer until
vinegar reduces slightly, about 2-3 minutes. Add the ketchup, honey, brown
sugar, Worcestershire sauce, and 1 1/2 T chile paste, and simmer, stirring
occasionally, for 30 minutes. (Can cover and refrigerate up to 2 weeks.)
Warm sauce before serving.

Ingredients:

---Chile Paste---
8 sm Dried hot red chiles;
-japones or red serra
6 Dried Anaheim chiles
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

Serves:

1 Servings 		 
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