Recipe - Smoke Signals Barbecue Sauce

3 tablespoon Olive oil
1 cup Minced onion
3 Cloves garlic; peeled and
minced
1 tablespoon Mild chile powder
1 cn (28oz) crushed tomatoes
with puree
1 Bottle (12oz) amber beer;
such as Dos Equis
1 cup Tomatobased hot salsa
One half cup Catsup
One fourth cup Packed light brown sugar
4 Chipotles in adobo sauce;
minced
2 tablespoon Adobo from can
2 tablespoon Cider vinegar
2 tablespoon Unsulfured molasses
One half teaspoon Liquid hickory smoke
flavoring
One half teaspoon Salt

Date: Sat, 24 Feb 1996 15:34:45 0600

From: Judy Howle howle@EbiCom.net
(From El Paso Chile Company's TEXAS BORDER COOKBOOK)

In a heavy 3 qt saucepan, over low heat, warm the olive oil. Add the
onions and garlic and cook, covered, stirring once or twice, for 10
minutes. Stir in the chili powder and cook, covered, for 5 minutes.

Stir in the crushed tomatoes, beer, salsa, catsup, sugar, chipotles, adobo,
vinegar, molasses, liquid smoke and salt. Cook partially covered, stirring
once or twice, until the sauce has thickened slightly and is shiny, about
30 minutes.

Cool to room temperature. If you prefer a smooth sauce, puree in food
processor. Refrigerate for several weeks or freeze up to 3 mos. in
servingsize containers.

CHILEHEADS DIGEST V2 #250

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.