Routh Street Restaurant B-B-Q Sauce

Recipe Ingredients

1		Tomato - quartered (small)
1		Onion - quartered (small)
1		Celery
1		Red bell pepper - halved and seeded
2		Garlic cloves
1		Turnip - quartered (small)
1		Dried ancho chile pepper - halved and seeded (small)
1		Serrano pepper - halved and seeded
2		Chipotle peppers - halved and seeded
2 cups	474ml	Chicken or veal stock
2 teaspoons	10ml	Dry mustard
1/3 cup	78ml	Raspberry vinegar
1/3 cup	53g / 1.9oz	Light brown sugar
1/2 cup	118ml	Ketchup
		Salt to taste

Recipe Instructions

Smoke all vegetables and chiles for 20 minutes. Transfer the ingredients to a medium saucepan with the stock. Bring to a boil and reduce the liquid by at least one third. Wisk in the mustard, strain and set aside.

In a small saucepan, whisk together the sugar and vinegar. Bring to a boil and continue cooking until the mixture becomes syrupy, about 3 minutes. Add to the strained stock and whisk in the catsup. Strain the sauce through a fine strainer and season with salt to taste.

Source:
Steve

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