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Buffalo Chipotle Sauce

none

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
7 tablespoons chile powder
3 tablespoons prepared mustard
2 teaspoons salt
2 7 oz. cans Chipotle peppers in adobo 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 the BBQ List by Carey Starzinger on Aug 10, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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