Recipe by Iowahorse
A very good all purpose sauce with a bite.
Top Review by Roger/OH
This was a very unique sauce. I do not use much cumin and that is where I believe the unique flavor came from. I used these on some baby backs. As a dipping sauce I was not real impressed. Maybe a 3 star. When mopped on the ribs and alowwed to carmalize the sauce was great. The carmalization seemed to change the flavor.I will make it again as a mop to ribs. Thanks
- 2 dried cayenne peppers, stemmed and crushed
- 1 ancho chili, stemmed and torn into small pieces
- 1 small onion, quartered
- 3 teaspoons crushed garlic
- 1⁄4 teaspoon ground cumin
- 1⁄2 teaspoon dried oregano leaves
- 2 teaspoons salt
- 2 teaspoons pepper
- 1⁄4 cup molasses
- 2 tablespoons olive oil
- 1 cup thick tomato puree
- 2 tablespoons distilled white vinegar
Directions See How It's Made
- Place the cayenne and ancho peppers in a small bowl and cover with 1/2 cup boiling water.
- Allow to cool to room temperature.
- Briefly chop the onion in a blender or a food processor equipped with a chopping blade.
- Add the cayenne and ancho peppers and water and puree for 1 minute.
- Add remaining ingredients.
- Puree for 1 to 2 minutes, until smooth.
- Place the puree in a small saucepan over medium heat.
- When it begins to simmer, reduce the heat, cover and simmer for 10 minutes, stirring often.
- Cool before serving.
- The flavor improves if the sauce is refrigerated overnight.
- Makes about 2 1/2 cups.