Pierre's Southwest Sauce Recipe #104027
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.
by Pierre Dance
30 min | 30 min prep
SERVES 30
- 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
- Thoroughly mix all ingredients in a mixing bowl.
- Cover, refrigerate over night.
- Mix again the next day.
- Empty bowl into a ziplock bag, seal the bag.
- Cut a lower corner off the bag and pipe the sauce into a condiment squeese bottle.
- KEEP REFRIGERATED between use.
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5 stars