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Nutrition Facts
Serving Size 1 (16g) Recipe makes 30 servings The following items or measurements are not included below: 1 teaspoon lemon pepper
Calories 38
Calories from Fat 24		(63%)
Amount Per Serving		%DV
	Total Fat 2.7g	4%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 106mg		4%
Potassium 75mg		2%
Total Carbohydrate 3.8g		1%
	Dietary Fiber 0.4g	1%
	Sugars 1.6g
Protein 0.4g		0%
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Pierre's Southwest Sauce

Recipe #104027 | 30 min | 30 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Pierre Dance
Nov 15, 2004

My favorite Pub, Ice Harbor Brewing Company, adopted my New Mexico Pulled Pork #91250 to make sandwiches as their "Tuesday Special". They serve them with a southwest sauce. I've been trying to clone that sauce but failed. I did however, in the process, come up with this sauce that I'm rather pleased with. I use it on sandwiches, breakfast burritos, flautas, onion rings, french fries, and all manner of things. www.worldspice.com has fresh un-ground chili powders and top quality Paprika.

SERVES 30 (change servings and units)

Ingredients

1 cup mayonnaise
1 (6 ounce) can tomato paste
4 tablespoons lime juice
1 teaspoon worcestershire sauce
2 teaspoons new mexico chile powder (Freshly ground is best)
1 1/2 teaspoons sorghum molasses or honey, will do
1 1/2 teaspoons onion powder (NOT ONION SALT)
2 teaspoons Hungarian paprika
1/4 teaspoon fresh ground black pepper
1/2 teaspoon garlic granules
1/2 teaspoon cayenne
1 teaspoon lemon pepper
1/2-1 teaspoon hot sauce, i like cholulla or tapatio

Directions

1
Thoroughly mix all ingredients in a mixing bowl.
2
Cover, refrigerate over night.
3
Mix again the next day.
4
Empty bowl into a ziplock bag, seal the bag.
5
Cut a lower corner off the bag and pipe the sauce into a condiment squeese bottle.
6
KEEP REFRIGERATED between use.

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Featured Reviews for This Recipe

From: Chef #946860

On Sep 7, 2008

Sorry, Pierre; I hate to give a bad review for your first rating, but this recipe called for waaaaaayyyyyyy too much tomato paste. I prepared it exactly as outlined and this sauce was simply dominated by paste to the point where I decided I could not even salvage it by adding more mayo and spices (as I didn't have a quart of mayo!) Honestly, I think there must be a typo because I can't imagine anyone thinking this tastes good as is. That said, I think that otherwise the sauce has serious potential. I'm going to try again tomorrow and add the paste one tablespoon at a time; I suspect it won't require more than two.

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