Green Chili Baba-que's Sauce by Chef Paula "Tuffy" Eldridge

 

                       Green Chili Baba-que's Sauce

           A sweet and tangy alternative to tomato-based barbeque sauce. 

           Preparation: 20 minutes Cooking: 20-30 minutes Total:40 minutes Yield: 1 1/2 cups

Ingredients:

• 2 4oz. cans Fire Roasted Chilies
• 1 cup Dry Sherry
• 1/4 cup or 1 Stick of Decent Salted Butter
• 1/4 cup Fresh Lemon Juice
• 1/4 cup Honey
• 1/2 cup Brown Sugar
• 3/4 cups  White Sugar (Granulated)
• 3 Tbs. Finely Chopped Fresh Garlic

Preparation:

1.  In your medium sauce pot, melt the butter to about halfway.
2.  Add the chilies and the garlic and stir to combine, melt the butter and saute over medium heat for 2 to 3 minutes.
3.  Stir or whisk in the sherry.
4. Add in the white and brown sugars and stir to combine.
5. Stir in your honey and lemon juice.
6.  If the sauce is NOT simmering, bring the sauce to a slight boil, then reduce it to a simmer.
7.  Stir occasionally for 20 to 30 minutes to reduce and thicken the sauce to coat the back of a spoon.
8. Serve hot to tepid.

Chef's Note: 

This is a drizzle, not a thick sauce,  if the sauce is too cold it will congeal.

Enhancements:

•  Scallions or white onions can be sautéed along with the chilies.
•  Once the sauce is made, you can make another great sauce by heating and mixing (in another small pan), your favorite barbeque sauce with the chili sauce for a more zesty tomato sauce. Experiment to taste.
• There is no salt in the recipe stated. Add salt and pepper to taste. The chilies can gain heat as the sauce sits. Store in an airtight container for up to 3 weeks. It will form a fat cap of butter. Just reheat slowly and serve.

Cookware:

A medium Saucepot/pan