Pierre's Southwest Sauce

READY IN: 30mins
Recipe by Pierre Dance

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.

Top Review by kellyfields1

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.

Ingredients Nutrition


  1. Thoroughly mix all ingredients in a mixing bowl.
  2. Cover, refrigerate over night.
  3. Mix again the next day.
  4. Empty bowl into a ziplock bag, seal the bag.
  5. Cut a lower corner off the bag and pipe the sauce into a condiment squeese bottle.
  6. KEEP REFRIGERATED between use.

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