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New Mexico-Style Barbecue Sauce

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsCarbohydrates, Cellulose
    VitaminsA, B3, C, D, P
    MineralsSilicon, Sulfur, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 tablespoons 30ml Unsalted butter

    2. 1/2 tablespoon 7 1/2ml Red onion - finely diced (medium)

    3. 1 Garlic clove - finely diced

    4. 6 Plum tomatoes - coarsely diced

    5. 1/4 cup 59ml Ketchup

    6. 2 tablespoons 30ml Dijon mustard

    7. 2 tablespoons 30ml Dark brown sugar

    8. 1 tablespoon 15ml Honey

    9. 1 teaspoon 5ml Cayenne

    10. 1 tablespoon 15ml Ancho chile powder

    11. 1 teaspoon 5ml Pasilla chile powder

    12. 1 tablespoon 15ml Worcestershire

    Instructions Jump to Ingredients ↑

    1. 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.

    2. Puree the mixture in a food processor, pour into a bowl, and allow to cool at room temperature.

    3. Will keep for 1 week refrigerated, or several months frozen.

    4. This recipe yields 5 cups.

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