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Smoked Chile Barbecue Sauce
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    Smoked Chile Barbecue Sauce

  • 1 cup rice vinegar
  • 1 cup cider vinegar
  • 2 tsp. ground cloves
  • 1 tsp. ground allspice
  • 2 Tbl. ground coriander
  • 1 medium onion, diced
  • 1 head roasted garlic, peeled and chopped
  • 1/4 cup olive oil
  • 1 cup brown sugar
  • 1/4 cup molasses
  • 1 cup chipotle chiles in adobo sauce, pureed
  • 1 1/2 bottles tomato ketchup
  • 1 Tbl. Worcestershire sauce
  • Salt to taste
  • Mix together the vinegars and spices in a saucepan, and over medium heat reduce by half. In a large pan, saute onion and garlic lightly in the olive oil until soft. Add the brown sugar and stir in the molasses. Reduce slightly, and then add the vinegar mixture, chipotle, ketchup, and Worcestershire sauce. Cook slowly over low heat for about 1 hour. Season with salt to taste. Strain through a medium sieve, pressing out the juices of the onion and garlic. This is a good all-round, all-purpose barbecue sauce that is hot, deep, spicy, and a little sweet. When you use this sauce do not cook over a high fire, as the sauce will caramelize and brown. Instead, marinate the food in the sauce first, then grill it slowly, finishing it over a higher heat. Brush on more sauce to serve.

    Yield: 3 to 4 cups

    From: THE GREAT CHILE BOOK by Mark Miller, 1991, used with permission of Ten Speed Press.
    Posted By:CompuCook website
    Post Date: 12/09/97

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