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.
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