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Routh Street Restaurant Barbecue Sauce
Ingredients:
1 small tomato -- quartered
1 small onion -- quartered
1 stalk celery
1 red bell pepper -- halved and seeded
2 whole garlic cloves
1 small turnip -- quartered
1 small dried ancho chile pepper -- halved and seeded
1 serrano pepper -- halved and seeded
2 chipotle peppers -- halved and seeded
2 cups chicken or veal stock
2 teaspoons dry mustard
1/3 cup raspberry vinegar
1/3 cup light brown sugar
1/2 cup ketchup
salt to taste
Instructions:
Smoke all vegetables and chilies 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. Whisk 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.
Posted to the BBQ List by Rock McNelly on Aug 26, 1998. |
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