~Bar-BQ Ranch Sauce~
Source of Recipe
Smoke & Spice Cookbook by Cheryl Alters Jamison & Bill Jamison
List of Ingredients
1 Tablespoon oil, preferably canola or corn
2 cups chopped onions
2 to 3 minced fresh jalapenos
2 to 3 minced fresh serranos
8 cloves of garlic, minced
1 cup ketchup
3/4 cup Worcestershire sauce
3/4 cup strong black coffee
1/3 cup unsulphured dark molasses
1/4 cup cider vinegar
1/4 cup fresh lemon juice
1/4 cup chili powder
2 Tablespoons prepared yellow mustard
1 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
Makes about 4 cups:
Recipe
In a sauce pan, warm the oil over medium heat. Add the onions, chiles, and garlic, and saute over medium heat until everything is softened. Mix in the remaining ingredients and bring the sauce to a simmer. Cover and cook for 35 to 40 minutes. Allow the sauce to cool briefly.
Strain the sauce and puree the solids in a food processor. Return the puree mixture to the sauce, stirring thoroughly. Refrigerate the sauce overnight to allow the flavors to mingle and mellow.
Use sauce warm or chilled. It keeps for weeks.
Seving Suggestion: If you don't want to slop up your "Q" use the sauce on potatoes. It makes a good topping on baked spuds, along with other favorite condiments, or stir the sauce into cottage fries or hash browns while they cook to give the potato an outdoors ranch flavor.
(See) Braggin'Rights Brisket
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