Recipe - Mock-Bufalo Chipotle Sauce

1 1/3 cup Dark corn syrup; (Karo)
1 1/3 cup Strong coffee
1 cup Catsup
1 cup Cider vinegar
1 cup Worcestershire Sauce
4 tablespoon Corn oil
6 tablespoon Chile powder; (up to 8)
3 tablespoon Prepared mustard
2 teaspoon Salt
2 cn (7 oz) of Chipotle peppers
in adobo sauce

Here is the recipe for mockBufalo Chipotle Sauce as originally posted by
Carey Starzinger, cicra 1996. Additional thanks go to Kit Anderson who
found and reposted it last fall. (If the Chipotles in adobo sauce is not
available to you locally, many mail order outfits can supplyHerdez brand
is good)

Dan Butts

(Carey):

"I have been quite fortunate in being able to taste something and come
pretty darn close to duplicating it. Many times the ingredients seem
strange, but the flavor is very close to the original. Here is my copycat
flavorwise of Buffalo (sic) Chipotle Sauce."

Blenderize thoroughly. Heat thoroughly, bring to a boil, simmer until the
desired thickness is obtained. If you are using the canned chipotles as the
recipe calls for, you may can in a water bath canner for 15 minutes using
One half pint jars.

Posted to bbqdigest by Daniel Butts db232@bangornews.infi.net on Feb 07,
1998