This versatile spicy-sweet sauce is the perfect addition to any summer barbecue menu. Mix up a batch to use as an instant marinade, glaze, dip, or spread. Recipe source: Everyday Food, June 2011. Makes 3 cups. Ingredients: 5 ancho chiles, seeded and stemmed; 4 Mexican chiles, stemmed, seeded, and quartered; 4 cloves garlic, roughly chopped; 4 tablespoons dark brown sugar; 3 tablespoons unsulphured molasses; 3/4 cup tomato sauce; 1/3 cup apple cider vinegar; 1/2 cup fresh orange juice; coarse salt and pepper. Directions: In a medium-high skillet, cover ancho chiles with water and simmer until soft, 5 to 6 minutes. Drain Mexican chiles, garlic, sugar, molasses, tomato sauce, vinegar, and orange juice and transfer to a blender. Puree until smooth, season with salt and pepper.
Lincoln
27.04.2023 @ 01:25
This versatile spicy-sweet sauce is the perfect addition to any summer barbecue menu. Mix up a batch to use as an instant marinade, glaze, dip, or spread. Recipe source: Everyday Food, June 2011. Makes 3 cups. Ingredients: 5 ancho chiles, seeded and stemmed; 4 Mexican chiles, stemmed, seeded, and quartered; 4 cloves garlic, roughly chopped; 4 tablespoons dark brown sugar; 3 tablespoons unsulphured molasses; 3/4 cup tomato sauce; 1/3 cup apple cider vinegar; 1/2 cup fresh orange juice; coarse salt and pepper. Directions: In a medium-high skillet, cover ancho chiles with water and simmer until soft, 5 to 6 minutes. Drain Mexican chiles, garlic, sugar, molasses, tomato sauce, vinegar, and orange juice and transfer to a blender. Puree until smooth, season with salt and pepper.