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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Again, from Texas Home Cooking cookbook. Havent made it yet but I will for the upcoming 4th of July! Looks wonderful. Down here in Texas we usually serve our sauce on the side but you could cook with it as well. Ingredients:
2 tablespoons oil |
4 cups chopped onions |
1/4 cup minced fresh jalapeno |
1/4 cup minced fresh serranos (or substitute additional jalapenos for less heat) |
15 garlic cloves, minced |
2 cups ketchup |
1 cup worcestershire sauce |
1 cup strong black coffee |
2/3 cup dark brown sugar |
1/2 cup cider vinegar |
1/2 cup lemon juice |
6 tablespoons chili powder |
3 tablespoons prepared yellow mustard |
1 tablespoon salt |
Directions:
1. In a saucepan, heat the oil. Add the onions, peppers and garlic and cook over low heat until soft.
2. Add everything else, cover the pan and simmer 40 minutes.
3. Allow the mixture to cool to room temperature.
4. Strain out the remaining solids and liquify them in a food processor and add them back to the strained liquid, stirring thoroughly.
5. Set the sauce aside for several hours before serving to permit the flavors to blend.
6. Refrigerate the sauce, covered and use as needed. It will keep for weeks.
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