Yield: 2 cups (500ml) sauce
Ingredients
- 1 small poblano pepper, seeded and diced
- 1 Serrano chilli, seeded and finely diced
- 1 Thai chilli, finely diced
- 1 tablespoon olive oil (15ml)
- 2 canned chipotle peppers in adobo sauce, minced
- 1 small white onion small dice
- 1 tablespoon minced garlic (15ml)
- 1 cup tomato sauce (250ml)
- ¼ cup ketchup (60ml)
- 2 tablespoons prepared mustard (30ml)
- 2 tablespoons prepared horseradish (30ml)
- 1.5 teaspoon ground cinnamon (7.5ml)
- 3 tablespoons molasses (45ml)
- 1 tablespoon Worcestershire sauce (15ml)
- 1.5 teaspoon soy sauce (7.5ml)
- Salt and pepper to taste
Directions
- In large skillet heat oil over medium heat until almost smoking, add the chillies and allow to cook for 2 minutes or until slightly charred.
- Add garlic and onion and sauté until translucent.
- Add the remaining ingredients and bring to a simmer.
- Reduce heat to low and simmer for 30 minutes. Adjust seasoning if necessary.