Routh Street Restaurant Barbecue Sauce

Course : BBQ Sauce
Serves: 20
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1 small tomato -- quartered
1 small onion -- quartered
1 stalk celery
1 medium red bell pepper -- halved and seeded
2 cloves garlic
1 small turnip -- quartered
1 small dried ancho chile pepper -- halved and seeded
1 medium serrano pepper -- halved and seeded
2 medium 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
1 teaspoon salt to taste

Preparation / Directions:

Smoke all vegetables and chilies 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.

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