Mexican barbeque sauce

5 servings

Ingredients

Quantity Ingredient
6 Chipolte chiles
1 cup Boiling water
2 tablespoons Butter
1 Onion, diced
4 Garlic cloves, minced
1½ teaspoon Groun cumin
1½ teaspoon Ground thyme
1 12 oz. cn tomato paste
½ cup Brn sugar
1½ cup Cider vinegar
1½ teaspoon Dry mustard (Coleman's)
1½ cup Water
1 tablespoon Soy sauce
1 teaspoon Tabasco sauce

Directions

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.

Yield: About 5 cups

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