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Monday, January 4, 2010

barbecue sauce

A delightful sauce that goes well with the chipotle bean burgers i recently posted.
Since it is winter, i am using sun dried tomatos, rather than use ones greenhouse grown or from foreign lands.

Cover your tomatos with water and soak  overnight or a few hours in advance. Drain them, yet save the water from them to use in the sauce!

in a sauce pan, heat up
3 tbsp olive oil

then add
One onion, minced
one leek, minced
1 large carrot, chopped
1 stalk celery, chopped
10 cloves garlic, minced
20 sun dried tomatos, reconsituted
1 tsp sea salt

Cook for 10 minutes, till vegetables are well cooked, then add:
1 tsp ancho chili powder
1 tsp sweet paprika
1 tsp smoked paprika
1 tsp half sharp paprika
1/2 tsp cayenne
1 tsp coriander
1 tsp thyme
2 tsp chinese mustard powder
2/3 cup apple cider vinegar
2/3 cup agave
1/3 cup maple syrup
1/2 cup soaking water from the sundried tomatos

and simmer for one hour on very low heat.

Then add:
1/2 tsp allspice
1/4 cup hatcho miso

place everything in blender and puree.

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