recipes

Ingredients: 1 small onion
2 Tbl butter
16 oz tomato sauce
2 cloves garlic
1/4 cup cider vinegar
1 Tbl brown sugar
1 Tbl dark molasses 1 1/2 Tbl spicy brown mustard
1 1/2 Tbl Worcestershire sauce
1 Tbl (or to taste) hot sauce
1 Tsp chili powder
salt
black pepper

Method: For DIY chili powder, place 1/4 Tsp cumin seeds and 6-8 de-seeded chile d'arbol pods into a coffee grinder. Process the mix into a fine powder. Use 1 Tsp of the powder or to taste.
Chop the onion and garlic finely. In a sauce pan, sweat the onion down in butter and a little salt. Throw remaining ingredients into the pan. Stir. Add salt and pepper to taste. Bring the contents of the pan to a rolling boil. Cut the heat to a slow simmer. Simmer, stirring occasionally until relatively thick. This sauce pairs well with smoked ribs and chicken.

note: 20-22 oz of fresh tomatoes may be subsituted for the tomato sauce. Cut the tomatoes in half. Find a 16 oz pyrex measuring cup. Separate the pulp and juice from their skins by pushing their non-skin sides across a metal box grater into the cup. Fill the measuring cup. Pour the juice/pulp into a bowl. Fill the meausing cup to 4-6 oz. Add this to the bowl. Discard the skins.