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Bufalo 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 Worchestershire Sauce
4 tablespoons Corn Oil
6 tablespoons Chili Powder; up to 8
3 tablespoons prepared mustard
2 teaspoons Salt
2 7 oz cans Chipotle peppers in adobo
-- sauce

Blenderize thoroughly. Bring to a boil, simmer until the desired thickness is obtained. You may can in a water bath canner for 15 minutes using 1/2 pint jars. Use about 25 dried, stemmed chipotles if canned are not available. MC Formatted by Kurt Lucas Contributed to the BBQ mailing list by Kit Anderson on Sep 15, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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

 
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