BBQ Sauce

Aioli, mate? Oh, it’s like posh glue for food, innit? Slap it on a sandwich, suddenly you’re eating like royalty. It’s creamy, suspiciously pale, and comes out of the jar like it’s already been eaten once. Frankly, I’d bathe in it if it didn’t clog the drain. Tastes brilliant with chips, though—it’s like someone melted heaven and forgot to add colour.

Ingredients

1 beer
1 10 oz can smoked ro*tel tomatoes with green chilis
3-4 oz Chipotle in adobo
1 bay leaf
1/2 cup Apple cider vinegar
1 tbs Worcestershire sauce
1/2 cup Molasses
1/4 cup Honey
1/4 cup olive oil
2 tsp kosher salt
1 tbs mexican oregano
2 Dried Guajillo Peppers
1 Dried Ancho pepper
6 cloves garlic
1/4 cup cilantro stems
1 onion
1 6 oz can tomato paste
1 jalapeno
2 red peppers

Directions

Pre-heat oven to 350 degrees F. Roast red peppers, jalapeno, and onion in it’s skin for 45 minutes. Remove skin, ribs, and seeds from the peppers and skin from the onion. Place in a blender.
Remove seeds, ribs, and stems from dried guajillo and ancho peppers. Add dried peppers, beer, ro*tel tomatoes, salt, olive oil, chipotle in adobo, apple cider vinegar, worcesterchire sauce, honey, mexican oregano, cilantro, and tomato paste to the blender. Puree the ingredient to a liquid.
In a sauce pan over medium heat simmer the blender mixture with the bay leaf and reduce by half.
Remove the bay leaf and press the mixture through a seive
Serve or refrigerate for up to 2 weeks in an air tight container.