Yes, my very own! Slather this on your beef or pork or chicken---any one will do. Here at the "Ranch", we even dip munchies into it! *LOL* I took Mr. W. Park Kerr's recipe for "Smoke Signals Barbecue Sauce", added more beer, more chipotle peppers, hot pepper vinegar, my own salsa, and more Tabasco sauce. Boy, is it ever terrific! Some of the heat cooks out and leaves a nice little tang on your tongue
Recipe By: Adapted (so it barely resembles) from "El Paso Chile Company Burning Desires" Book

3 tablespoons Olive Oil
1 cup finely minced Onion
5 cloves Garlic -- minced
1 tablespoon Chili powder Blend
1 can Crushed Tomatoes (28-oz.)
1 can Chipotle Chiles in Adobo Sauce (7-oz.)
1 cup 3 Pines Ranchero Salsa or other commercial salsa
1/2 cup Ketchup
1 tablespoon Tabasco Sauce
1 can Beer (12-oz.) -- at room temperature
3 tablespoons Hot Pepper Vinegar or other white vinegar
1/4 cup packed Brown sugar
2 tablespoons Molasses
1 teaspoon Liquid Smoke flavoring
1/2 teaspoon Salt

Heat oil in a Dutch oven; saute onion and garlic covered 10 minutes, stirring occasionally. Stir in chili powder; cover and cook 5 minutes.

Meanwhile, place tomatoes, chipotle chiles with their sauce, salsa, ketchup and Tabasco into a blender or food processor; pulse until the mixture is smooth. Add mixture to the pot; mix well. Add remaining ingredients; mix well. Bring slowly to a simmer; partially cover and cook 30-35 minutes or until mixture is thickened and shiny, stirring occasionally.

Cool mixture in the pot; spoon into plastic containers or sterilized canning jars. The sauce may be used immediately, refrigerated several weeks, or frozen 3-4 months. Makes about 3 pints.
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Copyright 2003 Carol Stevens, Shaboom's Kitchen, All Rights Reserved