August 29, 2009


(From El Paso Chile Company's TEXAS BORDER COOKBOOK)

* 3 Tbsp olive oil
* 1 cup minced onion
* 3 garlic cloves, peeled and minced
* 1 Tbsp mild chile powder
* 1 (28 oz) can crushed tomatoes with puree
* 1 (12 oz) bottle amber beer, such as Dos Equis
* 1 cup tomato-based hot salsa
* 1/2 cup catsup
* 1/4 cup packed light brown sugar
* 4 chipotles in adobo sauce, minced
* 2 Tbsp adobo from can
* 2 Tbsp cider vinegar
* 2 Tbsp unsulfured molasses
* 1/2 tsp liquid hickory smoke flavoring
* 1/2 tsp salt

In a heavy 3 qt saucepan, over low heat, warm the olive oil. Add the onions and garlic and cook, covered, stirring once or twice, for 10 minutes. Stir in the chili powder and cook, covered, for 5 minutes. Stir in the crushed tomatoes, beer, salsa, catsup, sugar, chipotles, adobo, vinegar, molasses, liquid smoke and salt. Cook partially covered, stirring once or twice, until the sauce has thickened slightly and is shiny, about 30 minutes. Cool to room temperature. If you prefer a smooth sauce, puree in food processor. Refrigerate for several weeks or freeze up to 3 mos. in serving-size containers.

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