Name: Red Chile Barbecue Sauce (Salsa de Barbacoa con Chile Colorado)
Yield: About 1½ cups
Cuisine: Mexican
Ingredients: ⅔ cup honey; 2 teaspoons dried Mexican oregano; Salt and freshly ground black pepper to taste; ½ pound dried chiles, either ancho, guajillo, New Mexico or dried (not canned) chipotle, tops removed and seeded; ½ cup sweet prepared mustard, or to taste; 2 tablespoons red wine vinegar; 10 large garlic cloves, peeled

Preparation info

About
1½ cups

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

I developed this sauce based on a Oaxacan barbecue sauce. It is delicious with spareribs, short ribs, or on chicken. The original used the smoked Oaxacan pasilla chiles (hard to find in this country) and plain rather than sweet mustard. Dried (not canned) chipotles, if you can find them, have a similar smoked flavor.

Ingredients

½ pound dried chiles, either ancho, guajillo, New Mexico or dried (not canned) chipotle, tops removed and seeded<

Method

Cover the chiles with boiling water and let soak until softened, about 10 minutes. Drain the chiles and discard all but ½ cup of the liquid. Place the chiles, reserved liquid, and garlic in a blender. Process for 1 minute and scrape down the sides with a rubber spatula. Add the vinegar and oregano and