Recipe - Jims Black Raspberry Salad Dressing

Chile Paste
8 small Dried hot red chiles;
japones or red serra
6 Dried Anaheim chiles
1 Fresh jalapeno
2 tablespoon White wine vinegar
Salt
Barbecue Sauce
4 Cloves garlic
1 md Onion
2 tablespoon Vegetable oil
One fourth cup Ginger; minced
1 tablespoon Horseradish
1 tablespoon Oregano; minced
1 tablespoon Dried mustard
6 tablespoon Red wine vinegar
Salt
1 One half cup Ketchup
One half cup Honey
One fourth cup Dark brown sugar
2 tablespoon Worcestershire sauce

For Chile Paste: Adjust oven rack to center position and heat oven to 350.

Stem, seed and cut dried chiles and the jalapeno to 1" pieces. Put the
chiles on a jellyroll pan and bake until warm and fragrant, about 3
minuets. Transfer to processor and process until minced. Add the vinegar, 3
T water, pinch of salt and process to make smooth paste; set aside. (Can
cover and refrigerate up to 3 months.)

For Barbecue Sauce: Peel and mince garlic. Peel and coarsely chop the
onion. Heat the oil in a 2 qt. saucepan. Add the garlic and onion and sauté
over medium heat until softened, about 3 minutes. Add the ginger,
horseradish, oregano, mustard, vinegar, and One half t salt. Simmer until
vinegar reduces slightly, about 23 minutes. Add the ketchup, honey, brown
sugar, Worcestershire sauce, and 1 One half T chile paste, and simmer, stirring
occasionally, for 30 minutes. (Can cover and refrigerate up to 2 weeks.)
Warm sauce before serving.

Recipe by: Bon Appetit James Nassikas of Stanford Court Hotel, San F

Posted to TNT Prodigy's Recipe Exchange Newsletter by jaclyn@itexas.net
(Jack Dickson) on Sep 12, 1997