[CH] spicy BBQ sauce receipes

DrBobJ2@aol.com
Wed, 12 Aug 1998 19:59:09 EDT 

Chileheads

Here's some spicy BBQ sauces from one of my cookbooks.  I haven't tried them
yet.  If anyone does let me know what you think.
Bob Johnson,D.C.
San Diego, CA  

SPICY CHIPOTLE TOLTEC BARBECUE GLAZE

The Toltecs were a warring Nahuatl society that succeeded the Mayan
civilizanon fom Tula, in Central Mexico, and reached its peak between the
ninth and eleventh centuries. Their influence can be seen at Chichén Itzá, the
spectacular archaeological site in the Yucatán. The Toltecs used skulls as one
of their forbidding architectural motifs, especiallyfor their altar platforms,
befitting their fearsome reputation. This sauce is as ferocious as the Toltecs
were themselves, and goes well with the slain beast barbecuing in your
backyard. Make no mistake this glaze is not for dainty tea parties!

I cup unseasoned rice vinegar
I cup cider vinegar 
2 tablespoons coriander seeds 
I tablespoon whole cloves 
6 allspice berries
1/4 cup  virgin olive oil
I medium onion, cut into 1/8 inch dice
4 cloves roasted garlic, peeled and minced 
I cup brown sugar 
1/4 cup molasses 
I tablespoon Worcestershire sauce 
I bottle dark beer, ie Negra Modelo, Dos Equis, or Beck's 
½  cup chipotle chile purée (see below) 
l 1/2  14-ounce bottles ketchup

     Put the rice and cider vinegars in a saucepan, add the coriander, cloves,
and allspice, and bring to a boil. Reduce the liquid by half, strain, and set
aside.
     In a separate pan, heat the olive oil and sauté the onion over medium
heat until slightly caramelized. Add the garlic and brown sugar, and cook
until the sugar melts, about 1 minute. Add the molasses and Worcestershire
sauce, and deglaze the pan with the beer.
     Add the reserved vinegar mixture and chipotle chile purée to the pan, and
simmer over low heat for 1 hour. Add the ketchup, and cook for a further 10
minutes. Strain the mixture, pushing down on the ingredients to extract all
the juices.

Serving suggestions: Brush this barbecue glaze on chicken or ribs for
delicious, smoky, hot results. We add a little of this glaze to black beans as
the perfect finishing touch (page 110).

Storage: Keeps for up to 2 weeks in the refrigerator.

Preparation time: About 2 l/2 hours

Yield: About 4 cups

REHYDRATING AND PUREEING DRIED CHILES

     It is common to rehydrate dried chiles before using them in Southwestern
cuisine. They can be puréed and added to sauses, soups, etc.  You can purée
chiles ahead of time; if you do not use them in a day or two, freeze them.
     Stem and seed the chiles, and then dry-roast them in a single layer in a
large cast-iron skillet or on a baking sheet in a 250  oven, for 2 to 3
minutes. Shake occasionaly and do not allow to blacken or burn, or the chiles
will taste bitter.
     Transfer the chiles to a large bowl and cover with enough hot or boiling
water to cover. Let stand for 20 to 30 minutes until they are rehydrated and
soft.  Transfer the chiles to a blender.  Taste the soaking water, if it is
not bitter, add enough to the blender to make puréeing possible.  If the water
is bitter, use a little plain water.  Purée the chiles and strain. 

MANGO SCOTCH BONNET CARIBBEAN BARBECUE GLAZE

The Scotch bonnet chile is closely related to the habanero Chile, so close
that the two can be used interchangeably. Both have a scorching heat, and both
have strong tropical fruit flavors, with subtle tones of mango, orange,
banana., and pineapple. The two chiles are used primanly in salsas and sauces.
I find that the red and deep yellow Scotch bonnet and habanero chiles have the
best favor. My friend Chris Schlesinger produces a line of great sauces based
on the Scotch bonnet Chile. It's called Inner Beauty, and is available
nationwide. I parttcularly like the description on the label: "Use Inner
Beauty to enhance dull and boring food. Keep away frompets open flames,
children, and bad advice. This is not a toy. This is se-rious. Stand up
straight, sit right, and stop mumbling. Warning hottest sauce in North
America." Chris's restaurants in Cambridge, Massachusetts, The Blue Room and
The East Coast Gnll, are places to go for a good time and great picante food.

2 tablespoons peanut oil 
4 ripe mangoes, peeled, pitted, and cut into 1/2-inch dice 
I white onion, peeled and cut into 1/4-inch dice 
I carrot, peeled and cut Into 1/4-inch dice 
1 fresh orange Scotch bonnet or habanero chiles, seeded and finely minced
½ cup champagne vinegar
½ cup ketchup 
l/4 cup sugar 
Salt to taste
In a saucepan, heat the peanut oil and sauté the mangoes, onion, carrot, and
Scotch bonnet or habanero chiles for 10 minutes over medium heat, or until the
onions are soft and translucent. Deglaze the saucepan with the vinegar, and
add the ketchup and sugar. Bring to a slow boil, reduce heat, and sim-mer for
35 to 45 minutes. Remove pan from heat and season with salt. Transfer to a
food processor or blender, and pulse. Strain through a medium sieve; if the
sauce is too thick, add a little water to thin.

Serving suggestions: Use as a barbecue sauce with grilled seafood such as
lobster, crab, and scallops, and with pork. can be brushed on as a glaze
during cooking.

Storage: Holds well for weeks in the refrigerator.

Preparation time: About 1 ½  hours

Yield: About 3 cups