Post by chief_cook2 on Mar 10, 2003 17:27:59 GMT -6
Yield: 1 1/2 cups
1 tb olive oil
1 c chopped onion
2 cloves garlic; minced
1 1/2 c chili sauce
1 c apple juice
1/3 c Worcestershire sauce
1/4 c cider vinegar
1 can tomato sauce
2 ea dried ancho chilies; - seeded, chopped
1 ts cumin
1 ts dry mustard
1/4 ts salt
Heat oil in medium saucepan over medium-high heat until hot. Add
onions
and garlic; cook and stir 3 to 4 minutes or until crisp-tender.
Add all remaining ingredients; mix well. Bring to a boil. Reduce heat
to
low; simmer one hour or until sauce is of desired consistency, stirring
occasionally. Serve sauce over pork ribs or chicken.
INGREDIENT INFO: Ancho chilies are dried poblano chilies and are the
sweetest of the dried chilies. These deep-red chilies measure from three
to four inches long.