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Add a photoRaciónes: 12
Ingredientes
- 1 x Tomato, small, quartered
- 1 x Onion, small quartered
- 1 stalk celery
- 1 x Red bell pepper, halved and seeded
- 2 x Cloves garlic, whole
- 1 x Turnip, small, quartered
- 1 x Dry Ancho chiles, small, halved and seeded
- 1 x Serrano chile, halved and seeded
- 2 x Dry Chipotle chile, halved and seeded
- 2 c. Chicken stock, or possibly veal stock
- 2 c. Beef stock, or possibly veal stock
- 2 tsp Dry mustard
- 1/3 c. Raspberry vinegar
- 1/3 c. Light brown sugar
- 1/2 c. Catsup
- Salt, to taste
Direcciones
- Smoke all vegetables and chiles for 20 min. Transfer the ingredients to a medium saucepan with the stock. Bring to a boil and reduce the liquid by at least one third. Wisk in the mustard, strain and set aside.
- In a small saucepan, whisk together the sugar and vinegar. Bring to a boil and continue cooking till the mix becomes syrupy, about 3 min. Add in to the strained stock and whisk in the catsup. Strain the sauce through a fine strainer and season with salt to taste. 20 Servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 12 servings | |
| Calories 49 | |
| Calories from Fat 2 | 4% |
| Total Fat 0.25g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 322mg | 13% |
| Potassium 171mg | 5% |
| Total Carbs 10.67g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 9.28g | 6% |
| Protein 1.38g | 2% |
