Recipe for Mexican Barbeque Sauce


6 chipolte chiles
1 cup boiling water
2 tablespoon butter
1 onion, diced
4 garlic cloves, minced
1 1/2 teaspoon groun cumin
1 1/2 teaspoon ground thyme
1 12 oz. cn tomato paste
1/2 cup brn sugar
1 1/2 cup cider vinegar
1 1/2 teaspoon dry mustard (coleman's)
1 1/2 cup water
1 tablespoon soy sauce
1 teaspoon tabasco sauce


Combine chiles and boiling water. Soak for 1 hr. Then remove the stems and seeds and chop. In large nonaluminum saucepan, melt butter. Saute onion, garlic, cumin, and thyme oveer low hea until onions are soft and translucent, abt. 5 min. Add the chiles, soaking water, and remaining ingreds. Bring to boil. Partially cover and simmer for 1 hr. Taste and adjust the seasonings. Can be stored in 'fridge for 3 wks. Freezes well.

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