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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 30 |
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My favorite Pub, Ice Harbor Brewing Company, adopted my New Mexico Pulled Pork #91250 to make sandwiches as their Tuesday Special . They serve them with a southwest sauce. I've been trying to clone that sauce but failed. I did however, in the process, come up with this sauce that I'm rather pleased with. I use it on sandwiches, breakfast burritos, flautas, onion rings, french fries, and all manner of things. has fresh un-ground chili powders and top quality Paprika. Ingredients:
1 cup mayonnaise |
1 (6 ounce) can tomato paste |
4 tablespoons lime juice |
1 teaspoon worcestershire sauce |
2 teaspoons new mexico chile powder (freshly ground is best) |
1 1/2 teaspoons sorghum molasses or 1 1/2 teaspoons honey, will do |
1 1/2 teaspoons onion powder (not onion salt) |
2 teaspoons hungarian paprika |
1/4 teaspoon fresh ground black pepper |
1/2 teaspoon garlic granules |
1/2 teaspoon cayenne |
1 teaspoon lemon pepper |
1/2-1 teaspoon hot sauce, i like cholulla or tapatio |
Directions:
1. Thoroughly mix all ingredients in a mixing bowl.
2. Cover, refrigerate over night.
3. Mix again the next day.
4. Empty bowl into a ziplock bag, seal the bag.
5. Cut a lower corner off the bag and pipe the sauce into a condiment squeese bottle.
6. KEEP REFRIGERATED between use.
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