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Smoke Signals Barbeque Sauce


3 tablespoons olive oil
1 cup minced onion
3 garlic cloves; minced
1 tablespoon mild chile powder
28 ounces crushed tomatoes with puree
12 ounces amber beer, such as Dos Equis
1 cup hot tomato salsa
1/2 cup ketchup
1/4 cup light brown sugar; packed
4 chipotles in adobo sauce; minced
2 tablespoons adobo sauce, from can
2 tablespoons cider vinegar
2 tablespoons unsulfured molasses
1/2 teaspoon liquid hickory smoke flavoring
1/2 teaspoon salt

In a heavy 3 qt saucepan, over low heat, warm the olive oil. Add the onions and garlic and cook, covered, stirring once or twice, for 10 minutes. Stir in the chili powder and cook, covered, for 5 minutes. Stir in the crushed tomatoes, beer, salsa, catsup, sugar, chipotles, adobo, vinegar, molasses, liquid smoke and salt. Cook partially covered, stirring once or twice, until the sauce has thickened slightly and is shiny, about 30 minutes. Cool to room temperature. If you prefer a smooth sauce, puree in food processor. Refrigerate for several weeks or freeze up to 3 mos. in serving-size containers. - - - - - - - - - - - - - - - - - - NOTES : From El Paso Chile Company's TEXAS BORDER COOKBOOK

Yield: 1 serving

Preparation Time: 0:00

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

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