Barbecue Sauce from Beso Restaurant
Ready In: 55 mins
Serves: 12
Ingredients
- 2 ounces dried mulatto chili peppers or 2 ounces dried ancho peppers
- 2 tablespoons olive oil
- 1 onion, diced
- 1 garlic clove, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 apple, peeled cored and chopped
- 6 ounces tomato paste
- 1 1⁄4 cups cider vinegar
- 12 ounces unsulphured molasses
- 1 tablespoon fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon kosher salt
- 3 cups ice cubes
Directions
- In a saucepan, cover dried chili pepper with water and simmer until softened, about 20 minutes; drain, cool, discard stem, chop and set aside.
- In a large saucepan, heat 2 tablespoons oil over medium high heat; cook onion, garlic, jalapeno pepper, and apple until tender, about 10 minutes.
- Stir in tomato paste, cider vinegar, molasses, rosemary, thyme, salt, and reserved chilies.
- Bring mixture to a boil, remove from heat, stir in 3 cups ice cubes.
- Puree in batches.
- Store, refrigerated, up to 3 weeks.
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