Sweet and Spicy Barbecue Sauce

 
1 dried New Mexico chile
water
1 1/2 cups onion, diced
1 T. safflower oil
1 T. garlic, minced
1 - 28 oz. can tomato puree
1/2 cup Sucanat (or brown sugar from sugar beets)
1/4 cup apple cider vinegar
1 T. brown mustard
1 t. salt
1/4 t. cumin
1/4 t. freshly ground black pepper
 

Begin by removing the stem and seeds from the dried New Mexico chile. Place the chile in a small bowl, cover with cold water, and set aside for 10-15 minutes to rehydrate. In a medium saucepan, saute the onion in the safflower oil for 5 minutes or until lightly browned. Add the garlic and saute an additional 1 minute. When the chile has rehydrated, transfer it to a cutting board and finely mince it. Add the minced chile, along with the remaining ingredients to the saucepan and stir well to combine. Reduce the heat to low and simmer the sauce for 20 minutes. Taste and adjust the seasonings, to taste. Use as a sauce for sandwiches and main dishes, or to add flavor to sauces, grains, vegetables, or side dishes.

Yield: 4 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett