Brittnie's Southwest Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
*Tomato paste- 6 tbsp*Dried red chile peppers- 2 large, stems removed*Honey- 2 tbsp*Rice vinegar- 2 tbsp*Reduced Sodium Soy Sauce- 1 tbsp*Penzey's Gallena Street Seasoning- 2.5 tbsp*Penzey's Arizona Dreaming Seasoning- 0.5 tbsp*Crushed red pepper- 1 tsp*Dry mustard- 1 tsp*Black pepper, black- .5 tbsp*Dried onion flakes- 1 tbsp*Garlic- 2 cloves, minced*Cinnamon, ground- 1 tsp*Water- 3 cups (more or less, depending on your desired thickness)
1) Blanch red chiles for 2-3 minutes in boiling water.
2) Remove and discard skin from chiles (I scrape the insides apart with a spoon).
3) Mush up the red chiles until they have a paste-like consistency.
4) Mix the chiles with all the remaining ingredients, except the water.
5) Heat the mixture on medium-high in a medium-sized saucepan. Stir frequently.
6) When the mixture starts to boil, add water. Mix thoroughly.
7) Turn down the heat to medium-low and cook uncovered at a slow boil until the sauce thickens to whatever consistency works best for you.
8) Enjoy!
Serving Size: Makes 2-4 seriously big servings.
2) Remove and discard skin from chiles (I scrape the insides apart with a spoon).
3) Mush up the red chiles until they have a paste-like consistency.
4) Mix the chiles with all the remaining ingredients, except the water.
5) Heat the mixture on medium-high in a medium-sized saucepan. Stir frequently.
6) When the mixture starts to boil, add water. Mix thoroughly.
7) Turn down the heat to medium-low and cook uncovered at a slow boil until the sauce thickens to whatever consistency works best for you.
8) Enjoy!
Serving Size: Makes 2-4 seriously big servings.
Nutritional Info Amount Per Serving
- Calories: 103.6
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 388.3 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 1.8 g
- Protein: 1.7 g
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