It’s been hot and muggy enough to make us feel like we’re living in the South, so we might as well poach a bit from the region’s culinary tradition. We picked this recipe from “Smoke & Spice,” Cheryl Alters Jamison and Bill Jamison’s excellent guide to serious barbecue because it’s as black as the mood on 100-degree days. – Dana Coffield, Denver Post staff writer
Bar-BQ Ranch Sauce
The Jamisons write that many Texans eat their barbecue without a sauce, or with just meat juices laced with cayenne, but others prefer a robust sauce full of Southwestern seasonings. They say this thick sauce is fine as is, or cut with water to the consistency you prefer. Makes about 4 cups.
Ingredients
1 tablespoon oil, preferably canola or corn
2 cups chopped onions
2 to 3 minced fresh jalapeño chiles
2 to 3 minced fresh serrano chiles
8 garlic cloves, minced
3/4 cup Worcestershire sauce
3/4 cup strong black coffee
1/3 cup unsulphured dark molasses
1/4 cup cider vinegar
1/4 cup fresh lemon juice
1/4 cup chili powder
2 tablespoons prepared yellow mustard
1 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
Directions
In a saucepan, warm the oil over medium heat. Add the onions, chiles and garlic and saute over medium heat until everything is softened. Mix in the remaining ingredients and bring the sauce to a simmer. Cover and cook for 35 to 40 minutes. Allow the sauce to cool briefly.
Strain the sauce and puree the solids in a food processor. Return the pureed mixture to the sauce, stirring thoroughly. Refrigerate the sauce overnight to allow the flavors to mingle and mellow.
Use the sauce warm or chilled. It keeps for weeks in the refrigerator.
