Side Pannel
Jim's Barbecue Sauce
Ingredients List
- ---Chile Paste---
- 8 sm Dried hot red chiles;
- -japones or red serra
- 6 Dried Anaheim chiles
- 1 Fresh jalapeno
- 2 tb White wine vinegar
- Salt
- ---Barbecue Sauce---
- 4 Cloves garlic
- 1 md Onion
- 2 tb Vegetable oil
- 1/4 c Ginger; minced
- 1 tb Horseradish
- 1 tb Oregano; minced
- 1 tb Dried mustard
- 6 tb Red wine vinegar
- Salt
- 1 1/2 c Ketchup
- 1/2 c Honey
- 1/4 c Dark brown sugar
- 2 tb Worcestershire sauce
Directions
For Chile Paste: Adjust oven rack to center position and heat oven to 350.
Stem, seed and cut dried chiles and the jalapeno to 1" pieces. Put the
chiles on a jelly-roll pan and bake until warm and fragrant, about 3
minuets. Transfer to processor and process until minced. Add the vinegar, 3
T water, pinch of salt and process to make smooth paste; set aside. (Can
cover and refrigerate up to 3 months.)
For Barbecue Sauce: Peel and mince garlic. Peel and coarsely chop the
onion. Heat the oil in a 2 qt. saucepan. Add the garlic and onion and sauté
over medium heat until softened, about 3 minutes. Add the ginger,
horseradish, oregano, mustard, vinegar, and 1/2 t salt. Simmer until
vinegar reduces slightly, about 2-3 minutes. Add the ketchup, honey, brown
sugar, Worcestershire sauce, and 1 1/2 T chile paste, and simmer, stirring
occasionally, for 30 minutes. (Can cover and refrigerate up to 2 weeks.)
Warm sauce before serving.
Stem, seed and cut dried chiles and the jalapeno to 1" pieces. Put the
chiles on a jelly-roll pan and bake until warm and fragrant, about 3
minuets. Transfer to processor and process until minced. Add the vinegar, 3
T water, pinch of salt and process to make smooth paste; set aside. (Can
cover and refrigerate up to 3 months.)
For Barbecue Sauce: Peel and mince garlic. Peel and coarsely chop the
onion. Heat the oil in a 2 qt. saucepan. Add the garlic and onion and sauté
over medium heat until softened, about 3 minutes. Add the ginger,
horseradish, oregano, mustard, vinegar, and 1/2 t salt. Simmer until
vinegar reduces slightly, about 2-3 minutes. Add the ketchup, honey, brown
sugar, Worcestershire sauce, and 1 1/2 T chile paste, and simmer, stirring
occasionally, for 30 minutes. (Can cover and refrigerate up to 2 weeks.)
Warm sauce before serving.
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