Recipe - New Mexico-Style Barbecue Sauce

2 tablespoon Unsalted butter
One half md Red onion; finely minced
1 cup Garlic; finely minced
6 Plum tomatoes; coarsely
minced
One fourth cup Ketchup
2 tablespoon Dijon mustard
2 tablespoon Dark; (One half pint) whipped
1 tablespoon Honey
1 teaspoon Cayenne
1 tablespoon Pasilla chile powder
1 tablespoon Worcestershire sauce

In a medium sauce pan over medium heat, heat the butter and sweat the onion
and garlic until translucent. Add the tomatoes and simmer for 15 minutes.
Add the remaining ingredients and simmer for 20 minutes. Puree the mixture
in a food processor, pour into a bowl, and allow to cool at room
temperature. This sauce will keep for 1 week in the refrigerator or several
months frozen.

Yield: 5 cups
Recipe By : GRILLIN' & CHILLIN' SHOW #GR3634

Posted to MCRecipe Digest V1 #235

Date: Sun, 6 Oct 1996 00:41:52 0400 (EDT)

From: Chuck Tapping ctapping@USIT.NET