It's a terrific sauce, whether you use it on barbecue or something else, but be warned that it's HOT.
Makes 8 cups (2 liters)
- 2 tablespoons oil
- 4 cups chopped onions
- ¼ cup minced fresh jalapinos
- ¼ cup minced fresh serrenos
- 15 garlic cloves, minced
- 2 cups ketchup
- 1 cup Worcestershire sauce
- 1 cup strong black coffee
- Two-third cup dark brown sugar
- ½ cup cider vinegar
- ½ cup lemon juice
- 6 tablespoons chili powder
- 3 tablespoons prepared yellow mustard
- 1 tablespoon salt
- In a saucepan, heat the oil, add the onions, jalapinos, serranos, and garlic, and cook them over low heat until soft.
- Add the remaining ingrédients, cover the pan and simmer 40 minutes.
- Allow the mixture to cool to room temperature.
- Strain out the remaining solids, liquify them in food processor, and add them back to the strained liquid, stirring thoroughly.
- Set the sauce aside for several hours before serving to permit flavor to blend.
- Refrigerate the sauce, covered, and use it as needed, it will keeps for weeks.
BON APPETIT
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