Prep 30 mins
Cook 0 mins
My favorite Pub, Ice Harbor Brewing Company, adopted my New Mexico Pulled Pork #91250 to make sandwiches as their "Tuesday Special". They serve them with a southwest sauce. I've been trying to clone that sauce but failed. I did however, in the process, come up with this sauce that I'm rather pleased with. I use it on sandwiches, breakfast burritos, flautas, onion rings, french fries, and all manner of things. www.worldspice.com has fresh un-ground chili powders and top quality Paprika.
- 1 cup mayonnaise
- 1 (6 ounce) can tomato paste
- 4 tablespoons lime juice
- 1 teaspoon Worcestershire sauce
- 2 teaspoons new mexico chile powder (Freshly ground is best)
- 1 1⁄2 teaspoons sorghum molasses or 1 1⁄2 teaspoons honey, will do
- 1 1⁄2 teaspoons onion powder (NOT ONION SALT)
- 2 teaspoons Hungarian paprika
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 teaspoon garlic granules
- 1⁄2 teaspoon cayenne
- 1 teaspoon lemon pepper
- 1⁄2-1 teaspoon hot sauce, i like cholulla or tapatio
- Thoroughly mix all ingredients in a mixing bowl.
- Cover, refrigerate over night.
- Mix again the next day.
- Empty bowl into a ziplock bag, seal the bag.
- Cut a lower corner off the bag and pipe the sauce into a condiment squeese bottle.
- KEEP REFRIGERATED between use.
Sorry, Pierre; I hate to give a bad review for your first rating, but this recipe called for waaaaaayyyyyyy too much tomato paste. I prepared it exactly as outlined and this sauce was simply dominated by paste to the point where I decided I could not even salvage it by adding more mayo and spices (as I didn't have a quart of mayo!) Honestly, I think there must be a typo because I can't imagine anyone thinking this tastes good as is. That said, I think that otherwise the sauce has serious potential. I'm going to try again tomorrow and add the paste one tablespoon at a time; I suspect it won't require more than two.