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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This comes from a Sunday edition of the Denver Post. This is a dark sauce, full of Southwestern flavor. It makes a thick sauce, but you can thin it with a little water to get the consistancy you like.Start this the day before you need it ,as it needs time in the refrigerator to mellow. Ingredients:
1 tablespoon oil (preferably canola or corn) |
2 cups chopped onions |
2 -3 minced fresh jalapeno chilies |
2 -3 minced fresh serrano chilies |
8 garlic cloves, minced |
3/4 cup worcestershire sauce |
3/4 cup strong black coffee |
1/3 cup unsulphured dark molasses |
1/4 cup cider vinegar |
1/4 cup fresh lemon juice |
1/4 cup chili powder |
2 tablespoons prepared yellow mustard |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons salt |
Directions:
1. In a saucepan, warm the oil over medium heat.
2. Add the onions, chiles and garlic and saute until everything is softened.
3. Mix in the remaining ingredients and bring the sauce to a simmer.
4. Cover and cook for 35 to 40 minutes.
5. Allow the sauce to cool briefly.
6. Strain the sauce and puree the solids in a food processor.
7. Return the pureed mixture to the sauce, stirring thoroughly.
8. Refrigerate the sauce overnight to allow the flavors to mingle and mellow.
9. Use the sauce warm or chilled. It keeps for weeks in the refrigerator.
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