Barbecue Sauce from Beso Restaurant |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This recipe comes from Beso Restaurant in Las Vegas, Nevada. It was published in Ladies Home Journal magazine. It's made with dried Ancho chili, garlic, jalapeno, tomato paste, molasses and cider vinegar. It also has rosemary and thyme! It can be stored in the refrigerator up to 3 weeks. Ingredients:
2 ounces dried mulatto chili peppers or 2 ounces dried ancho peppers |
2 tablespoons olive oil |
1 onion, diced |
1 garlic clove, chopped |
1 jalapeno pepper, seeded and chopped |
1 apple, peeled cored and chopped |
6 ounces tomato paste |
1 1/4 cups cider vinegar |
12 ounces unsulphured molasses |
1 tablespoon fresh rosemary, chopped |
2 teaspoons fresh thyme, chopped |
1 teaspoon kosher salt |
3 cups ice cubes |
Directions:
1. In a saucepan, cover dried chili pepper with water and simmer until softened, about 20 minutes; drain, cool, discard stem, chop and set aside.
2. In a large saucepan, heat 2 tablespoons oil over medium high heat; cook onion, garlic, jalapeno pepper, and apple until tender, about 10 minutes.
3. Stir in tomato paste, cider vinegar, molasses, rosemary, thyme, salt, and reserved chilies.
4. Bring mixture to a boil, remove from heat, stir in 3 cups ice cubes.
5. Puree in batches.
6. Store, refrigerated, up to 3 weeks.
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