Yields About 1 gallon
what you need:
vegetable oil, 1 cup
onions, finely diced, 1 lb.
garlic, minced, 4 Tbs.
dry mustard, 4 Tbs.
dark chili powder, 4 oz.
cumin, 8 Tbs.
coriander, ground, 8 Tbs.
Mexican Oregano, 4 Tbs.
chipotles in adobo, 8 each
plum tomatoes, chopped, 6 lbs.
ketchup, 1 1/4 quart
stout beer, smoked, 2 cups
sorghum molasses, 1 1/2 cups
sherry vinegar, 4 fl. Oz.
worcestershire sauce, 4 fl. Oz.
how you make it:
1. Over medium heat, cook the onions and garlic in the vegetable oil until they become aromatic and translucent.
2. Add the spices and continue to heat for about 3 minutes, stirring constantly.
3. Add the rest of the ingredients to the spices.
4. Simmer the sauce for 1 hour. Remove from the heat and puree it until it is smooth.
what you need:
vegetable oil, 1 cup
onions, finely diced, 1 lb.
garlic, minced, 4 Tbs.
dry mustard, 4 Tbs.
dark chili powder, 4 oz.
cumin, 8 Tbs.
coriander, ground, 8 Tbs.
Mexican Oregano, 4 Tbs.
chipotles in adobo, 8 each
plum tomatoes, chopped, 6 lbs.
ketchup, 1 1/4 quart
stout beer, smoked, 2 cups
sorghum molasses, 1 1/2 cups
sherry vinegar, 4 fl. Oz.
worcestershire sauce, 4 fl. Oz.
how you make it:
1. Over medium heat, cook the onions and garlic in the vegetable oil until they become aromatic and translucent.
2. Add the spices and continue to heat for about 3 minutes, stirring constantly.
3. Add the rest of the ingredients to the spices.
4. Simmer the sauce for 1 hour. Remove from the heat and puree it until it is smooth.
note from corey: "For this sauce, I used Yards "Love Stout" and applied a little smoke to it. Yards is one of Philly's best local breweries.To smoke stout beer, pour the beer into a metal container and place the container in the smoker for 30 minutes to absorb the smokey flavors."
