You may also like
Categories:
Spanish onion water catsup tomato puree Worcestershire sauce cider vinegar white wine brown sugar ground cumin ground coriander powdered garlic
Viewed: 58 - Published at: 6 years agoIngredients
- 1 large Spanish onion, finely diced
- 4 cups water
- 14 ounces catsup
- 10 ounces tomato puree
- 5 ounces Worcestershire sauce
- 2 tablespoons cider vinegar
- 5 ounces dry white wine
- 1 tablespoon brown sugar
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon powdered garlic
Method
- Place the onion and water in a medium-sized saucepan and bring to the boil.
- Boil for two minutes.
- Add the remaining ingredients and return to the boil.
- Reduce heat and simmer for 10 minutes.
- To make sauce of various degrees of hotness, continue as follows: Mild sauce: add six tablespoons ground ancho chili.
- Medium-hot sauce: add the ancho chilis and four tablepoons ground New Mexican chilis.
- Hot sauce: add four tablespoons ground gaujillo chilis and two cups of water.
- Very hot sauce: add four tablespoons of ground gaujillo, two cups of water and four tablespoons ground arbol chili.
- To finish the sauce, add the chilis (and water where indicated) and simmer two minutes longer, stirring often.
- Put the sauce in a blender or food processor and process for four minutes, until the mixture is completely smooth.
- (Refrigerate up to two weeks, if desired.)
