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Routh Street Restaurant B-B-Q Sauce


Course : BBQ Sauce
Source:
Serves: 20
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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

1/2 teaspoon salt to taste
 

Preparation / Directions:


Smoke all vegetables and chiles 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. Wisk 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.

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