---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Barbecue Sauce With Chiles Ancho & Chipotle
 Categories: Sauce/Gravy
      Yield: 3 Cups
 
      2 T  Olive Oil
      1    Sweet Onion,Medium,Finely 
           -Chopped
      4 ea Garlic,Smashed And Peeled
      1 cn Tomato Sauce
      1 cn Whole Tomatoes With Juice
    1/2 c  Apple Cider Vinegar
    1/4 c  Dark Brown Sugar,Firmly
           -Packed
      2 T  Molasses
      1 T  Paprika,Preferably Spanish
           -Smoked
    1/2 T  Chili Powder
      2    Chiles Anchos
      1    Chile Chipotle
      2 t  Cumin,Ground
      2 t  Black Pepper,Freshly Ground
    1/4 c  Apricot Preserves
           Meat Drippings (optional)

[Note: A refinement of the basic barbecue sauce, to add more
complexity and richness. ]
Begin by preparing the chiles ancho. These are the reddish dried
version of the large green fresh chiles which are commonly used for
making chile rellenos. Pan roast the chiles ancho in a heavy skillet
over moderate heat until softened and fragrant. Remove from heat, cut
the chiles open, remove the stem and seeds, then break into 1/2# pieces.
Soak the chilie pieces in water to just cover for 15 minutes, then
drain.

Saute onion and garlic in olive oil over medium heat until golden brown.
Add remaining ingredients, including prepared chiles and the chile
chipotle, and bring to a boil. Reduce heat to lowest level, and simmer
uncovered 2-1/2 hours. Remove and discard the chile chipotle, and
excercising care, puree in a blender until smooth. Warning! Hot liquids
in a blender can practically explode, spewing boiling liquid over you
and your kitchen. Blend in small batches, and start with a low speed.
Cool and store sauce in the refrigerator for up to 2 weeks, or in
freezer for several months.

The sauce may be used as is, or enriched with pan drippings from
barbecued meat. To enrich the sauce, skim fat from the drip pan then
deglaze with juices and additional water as necessary. Reduce to
approximately 1/2 cup. Taste the deglazing liquid-- it should be strong,
but not scorched. Add to the sauce if to your satisfaction.  The
result will be a dark brown and uniquely satisfying BBQ sauce.


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