• 3/4 cup chili sauce (bottled)
• 1/3 cup molasses
• 3 Tbl. soy sauce
• 1 Tbl. dijon mustard
• 1 clove garlic, crushed
• 3 Tbl. lemon juice
• 1/3 cup chicken stock
• 1/4 cup water
• 1 tsp. tabasco sauce
• 1 tsp. kosher salt
• 2 tsp. worcestershire sauce
• 1/4 tsp chili flakes
• 1/2 anaheim chili, seeded and cut into 1-inch pieces
• 1/2 chiptole chili in adobo sauce (canned)

Combine all the ingredients in a heavy-bottomed saucepan and bring to a boil over high heat. Reduce heat to low and simmer 15 to 20 minutes. Remove from heat and put through a fine strainer. Refrigerate if not using immediately. Sauce will keep in refrigerator for up to 4 days.
Note:Barbecued Shredded Pork with Corn Crepes and Avocado Salsa recipe from Bradley Ogden's Breakfast, Lunch & Dinner
Makes 2 cups

Origin: Net find from Star Chefs
Posted By: Judy Howle
Flavors of the South Recipes for "heat lovers"
Post Date: Wed, 24 Sep 1997