Al Pastor Barbeque Sauce
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1
Tomato680 g
Sweet Onion (chopped)2 tbsps
Mustard Powder (dried)1 tbsp
Sea Salt1.5 tsps
Ground Black Pepper1.5 tsps
Ground Coriander1.5 tsps
Ground Cloves2 cups
Pineapple Juice1.5 cups
Mango Juice1 cup
Cider Vinegar1 cup
WaterDirections:
1
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source
2
Place the tomato on a baking dish, and broil, turning occasionally, until blackened on all sides
3
Once done, remove, and let cool until
4
Meanwhile, pack the New Mexico chiles, chipotle chiles, guajillo chiles, ancho chiles, onion, and garlic into a half-gallon glass jar
5
Sprinkle with mustard powder, sea salt, black pepper, coriander, and cloves
6
Remove the peel from the cooled tomato, cut in half, and squeeze out the seeds
7
Roughly chop the tomato and place it into the jar
8
Pour in half of the pineapple juice
9
Refrigerate at least 2 hours to soften the peppers
10
Place the chile mixture into a food processor, and pulse several times to roughly chop the peppers
11
Pour in the remaining pineapple juice, mango juice, and vinegar
12
Blend well until finely chopped, about 2 minutes
13
Pour the pepper mixture back into the glass jar, seal with a lid, and refrigerate at least 1 week
14
After 1 week, pour the pepper puree back into the food processor, and blend 2 minutes until smooth
15
Pour into a large saucepan, and bring to a simmer over medium heat
16
Reduce heat to low, and simmer, stirring occasionally, for 30 minutes
17
Stir in 1/2 cup water, and return to the food processor
18
Puree 1 minute
19
Place a large wire mesh strainer over a clean saucepan, and place 4 to 6 layers of cheesecloth into it to cover
20
Pour in the pepper puree, and allow to drip into the saucepan for 30 minutes
21
Gather up the corners of the cheesecloth, and gently twist together to extract all of the liquid from the pepper pulp
22
Be gentle to ensure that none of the solids are squeezed into the saucepan
23
Return the saucepan to a simmer over medium heat, then reduce heat to low, and cook 30 minutes until desired thickness has been reached
24
Remember that it will thicken somewhat as it cools
25
Let cool, and store in the refrigerator until ready to use