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New Mexico Style Barbecue Sauce

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2 tablespoons Unsalted butter
1/2 medium Red onion; finely diced
1 Garlic clove; finely diced
6 Plum tomatoes; coarsely
Diced
1/4 cup Ketchup
2 tablespoons Dijon mustard
2 tablespoons Dark brown sugar
1 tablespoon Honey
1 teaspoon Cayenne
1 tablespoon Ancho chile powder
1 teaspoon Pasilla chile powder
1 tablespoon Worcestershire sauce

In a medium saucepan over medium heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes and simmer for 15 minutes. Add the remaining ingredients and simmer for 20 minutes. Puree the mixture in a food processor, pour into a bowl, and allow to cool at room temperature. Will keep for 1 week or several months frozen. Yield: 5 cups GRILLIN' & CHILLIN' SHOW #GR3625 Posted to the AZstarnet BBQ Mailing List by muddy@ibm.net on Apr 18, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00


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

 
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