Yield: Approximately 4 Liters
1 Yellow Onion (skins removed and diced into 1″ pieces)
5 Stalks Celery (cut into 1″ pieces)
2 Green Peppers (seeds removed and cut into 1″ pieces)
10 cloves Garlic
1 1/2 cups Red Wine
1/2 cup Worcestershire Sauce
1/4 cup Soy Sauce
1/4 cup Blackstrap Molasses
1/4 cup Balsamic Vinegar
1/4 cup Red Wine Vinegar
1 container Heinz Tomato Ketchup (114 oz)
2 tablespoons Chipotle Pepper liquid (from the can)
3 tablespoons Mustard Powder
1 stick Cinnamon
2 tablespoons Coriander Seeds
2 tablespoons Cumin Seeds
2 tablespoons Cocao Powder
1/4 cup Brown Sugar
1/4 cup Honey
Salt (to taste)
1 Large Sauce Pot
1 Fine Mesh Strainer
1 Vita Prep/ Blender
1 Rubber Spatula
- Add onions, jalapeños, celery, green peppers and garlic to the vita prep/ blender and blend until smooth.
- Pour the puréed vegetables to the large sauce pot and reduce over medium heat.
- Once the purée has reduced and all of the liquid has dissipated, add the Red Wine and continue to reduce.
- Mix in remaining ingredients and simmer on low heat for about 1 1/2 hours.
- Remove from heat, strain through a fine mesh strainer into a large mixing bowl, and salt as needed.
The spice can be adjusted by adding more jalapeños and/ or adding some of the actual chipotles from the can. The sauce in this recipe will have some heat for those who are sensitive to spicy food.