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Routh Street Restaurant Barbecue Sauce


1 small tomato; quartered
1 small onion; quartered
1 stalk celery
1 red bell pepper; halved and seeded
2 whole garlic cloves
1 small turnip; quartered
1 small dried ancho chile pepper; halved and seeded
1 serrano pepper; halved and seeded
2 chipotle peppers; halved and seeded
2 cups chicken or veal stock
2 teaspoons dry mustard
1/3 cup raspberry vinegar
1/3 cup light brown sugar
1/2 cup ketchup
salt to taste

Smoke all vegetables and chiles for 20 minutes. Transfer the ingredients to a medium saucepan with the stock. Bring to a boil and reduce the liquid by at least one-third. Whisk in the mustard, strain and set aside. In a small saucepan, whisk together the sugar and vinegar. Bring to a boil and continue cooking until the mixture becomes syrupy, about 3 minutes. Add to the strained stock and whisk in the catsup. Strain the sauce through a fine strainer and season with salt to taste. Submitted to the AZstarnet BBQ Mailing List by on Aug 26, 1998. - - - - - - - - - - - - - - - - - -

Yield: 20 servings

Preparation Time: 0:00

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

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