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Leslie's Cookbook

Leslie's Barbecue Sauce

Recipe

2
TBS extra virgin olive oil
2
large ribs celery, finely chopped
2
carrots, finely chopped
1
medium onion, finely chopped
3
ancho chiles, temmed, seeded, and cut into small pieces.
2
cups chicken stock
1
cup catsup
¼
cup distilled white vinegar
¼
cup orange juice
¼
cup dark molasses
¼
cup dark brown sugar
¼
tsp. dry mustard
Salt to taste

In a large saucepan heat the olive oil until shimmering. Add the celery, carrot, and onion and cook over moderate heat until lightly browned, about 10 minutes. Add the anchos and cook until fragrant, about 2 minutes. Add the stock, catsup, vinegar, orange juice, molasses, sugar and dry mustard and simmer over moderate heat until the BBQ sauce is reduced to ~ 3 cups, about 30 minutes.

In a blender, puree until smooth. Follow with a food mill for perfectly smooth sauce. Return the sauce to the saucepan and simmer until thickened and reduces to 2 ¾ cups, about 5 minutes longer. Season with salt.