Routh Street Restaurant Barbecue Sauce

Course : BBQ Sauce
Serves: 20
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

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.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More BBQ Sauce Recipes