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Mock-Bufalo Chipotle Sauce


1 1/3 cups dark corn syrup; (Karo)
1 1/3 cups strong coffee
1 cup catsup
1 cup cider vinegar
1 cup Worcestershire Sauce
4 tablespoons corn oil
6 tablespoons chile powder; (up to 8)
3 tablespoons prepared mustard
2 teaspoons salt
2 cans chipotle peppers in adobo sauce; (7 oz)

Here is the recipe for mock-Bufalo Chipotle Sauce as originally posted to the BBQ List by Carey Starzinger, cicra 1996. Additional thanks go to Kit Anderson who found and re-posted it last fall. (If the Chipotles in adobo sauce is not available to you locally, many mail order outfits can supply--Herdez brand is good) Dan Butts (Carey): "I have been quite fortunate in being able to taste something and come pretty darn close to duplicating it. Many times the ingredients seem strange, but the flavor is very close to the original. Here is my copy-cat flavor-wise of Bufalo (sic) Chipotle Sauce." Blenderize thoroughly. Heat thoroughly, bring to a boil, simmer until the desired thickness is obtained. If you are using the canned chipotles as the recipe calls for, you may can in a water bath canner for 15 minutes using 1/2 pint jars. Posted to BBQ List by Daniel Butts on Feb 07, 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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