2 tb Unsalted butter
1/2 md Red onion, -- finely diced
1 Garlic clove, -- finely
Diced
6 Plum tomatoes, -- coarsely
Diced
1/4 c Ketchup
2 tb Dijon mustard
2 tb Dark brown sugar
1 tb Honey
1 ts Cayenne
1 tb Pasilla chile powder
1 tb Worcestershire sauce
In a medium sauce pan over medium heat, heat the butter and sweat the
onion and garlic until translucent. Add the tomatoes and simmer for
15 minutes. Add the remaining ingredients and simmer for 20 minutes.
Puree the mixture in a food processor, pour into a bowl, and allow to
cool at room temperature. This sauce will keep for 1 week in the
refrigerator or several months frozen.
Yield: 5 cups