Six Pepper BBQ Sauce

Recipe Ingredients

2		Dried habaneros peppers
2		Chile de arbol peppers
2		Poblano peppers
2		Chipotle peppers
2		Ancho peppers
1		Can tomato paste (small)
1/3 cup	78ml	Apple cider vinegar
1/2 teaspoon	2.5ml	Cayenne pepper
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Turmeric
1/2 teaspoon	2.5ml	Cardamom
1 3/4 cups	414ml	Water
2 tablespoons	30ml	Chipotle sauce
		Salt and pepper to taste

Recipe Instructions

Here's the recipe best as I can remember (I have a tradition of making new sauces drunk and modifying the flavors sober the next day).

Place dried peppers in small sauce pan with 1 cup water. Saute on low until water had reduced to about 1/4 cup. Remove peppers and place on baking sheet in 250F oven until completely dried. Grind in spice mill and add 1 Tsp. back to pepper reduction along with all other ingredients and remaining 1 cup water. Simmer on low for 20 min (or until the "bite" from the vinegar is gone). Add salt and black pepper to taste. Refrigerate overnight and correct flavors.

Posted to the BBQ List in Nov. 1998 by Brian Geyer

Source:
Contributed By Frank Boyer

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