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Spices/Sauces/Rubs | |
| 10 New Mexico chiles, stemmed, seeded, and chopped 7 garlic cloves, chopped 1 small Spanish onion, chopped � cup packed dark brown sugar 2 tablespoons honey 2 tablespoons red wine vinegar Kosher salt and freshly ground black pepp | |
1. Combine the chiles, garlic, onion, brown sugar, and 1 quart water in a large saucepan and bring to a boil over high heat. Reduce the heat and simmer until the chiles are very soft, about 30 minutes. 2. Transfer the solids to a food processor using a slotted spoon and add 1 cup of the cooking liquid. Process until smooth, adding more of the cooking liquid to reach a thick but pourable sauce consistency. Season the sauce with the honey, vinegar, and salt and pepper to taste. The sauce can be refrigerated for up to 1 day. Reheat before serving. | |
| Bobby Flay | |
Excellent | |
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