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Ingredients:
6 Chipolte chiles
1 cup Boiling water
2 tbsp Butter
1 Onion, diced
4 Garlic cloves, minced
1 1/2 tsp Groun cumin
1 1/2 tsp Ground thyme
1 12 oz. cn tomato paste
1/2 cup Brn sugar
1 1/2 cup Cider vinegar
1 1/2 tsp Dry mustard (Coleman's)
1 1/2 cup Water
1 tbsp Soy sauce
1 tsp Tabasco sauce
Instructions:
Combine chiles and boiling water. Soak for 1 hr.
Then remove the stems and seeds and chop. In large nonaluminum
saucepan, melt butter. Saute onion, garlic, cumin, and thyme oveer
low hea until onions are soft and translucent, abt. 5 min. Add the
chiles, soaking water, and remaining ingreds. Bring to boil.
Partially cover and simmer for 1 hr. Taste and adjust the seasonings.
Can be stored in 'fridge for 3 wks. Freezes well.
Yield: About 5 cups
Servings: 5
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
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Barbeque Sauce With Chipotles Recipe brought to you by Mexican Recipes To-Go
