Barbeque Sauce

Yeild: 1 quart

Ingredients

• 1 onion, chopped
• 1 28 ounce can whole tomatoes, with juice
• 3/4 cup white vinegar
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 3 dried chiles, about 1/8 oz each
• 2 teaspoons paprika
• 1 tablespoon molasses
• 3 tablespoon lemon juice
• 3 tablespoon orange juice
• 2 tablespoon Dijon mustard
• 1 teaspoon Liquid Smoke

Method

1. Sauté onions in 1 tablespoon oil on medium heat 10 minutes, stirring occasionally.

2. Roast New Mexico peppers over flame until starting to turn black. 3.

3. Remove seeds and internal membranes from the chiles and chop. 

4. Place all ingredients in a heavy pot, bring to a boil, the lower heat and simmer, uncovered, about 4 hours.

5. Purée sauce.

Freeze in 1- or 2-cup containers if not used within a week. 

Adapted from "Basic All-American Barbeque Sauce," The Thrill of the Grill, by Chris Schlesinger and John Willoughby.