Unloaded BBQ Sauce

MAKES ABOUT 1 QUART

SAUTEE
1/4 Cup White Onion, Julienne
2 Cloves Fresh Garlic, Crushed Whole
1/4 Cup Sun Dried Tomato
1/2 Cup Carrot, Thin Sliced
1 Tbls. Roc-Doc-Rub
4 Tbls. Corn Oil

COMBINE
14 Oz. Fire Roasted Canned Diced Tomato
3 Tbls. Cajun Hot Sauce
1 Tbls. Chipotle Puree
1 Cup Chicken Stock
3 Tbls. Balsamic Vinegar
1/2 Cup Red Wine Vinegar
1 Cup Fresh Orange Juice
6 Oz. V-8 Juice
1/4 Cup Honey
2 Tsp. Worcestershire Sauce
2 Tsp. Liquid Smoke Seasoning
1 Ea. Canned Pickled Jalapeno Pepper, Sliced
1 Tbls. Peanut Butter
1/2 Tsp. Celery Salt
1 Tsp. Marjoram
1 Tsp. Mexican Oregano
1 Tsp. Old Bay Seasoning
1 Tsp. Fresh Ground Pepper

PREPARATION
1. Heat The Corn Oil Till Almost Smoking, Season The Vegetables With The Roc-Doc-Rub. Sautee The Seasoned Veggies For Several Minutes To Lightly Brown The Onions.

2. While The Veggies Are Cooking, Mix All Of The Remaining Ingredients Together Until Fully Incorporated. Reserve Until Veggies Are Sautéed.

3. Add The Liquid Ingredients, Mix Well, Bring To A Slow Boil. Simmer For 10 Minutes To Cook The Liquids And Blend The Flavors.

4. Remove From The Fire. In A Blender, Filled Only Half Full At A Time, Very Carefully Puree The Sauce Until Very Smooth. Season With Salt & Pepper If Necessary And Reserve Until Service Time.

CHEF'S NOTE
When Blending Hot Liquid In An Electric Blender, Be Very Careful To Avoid Injury. The Heat Of The Liquid Will Tend To Lift The Lid From The Pitcher. Cover The Top With A Kitchen Towel And Hold It Down Firmly. Pulse The Start Switch; Do Not Turn To Full On Until The Liquid Is Completely Blended. 

FORT WORTH MICHAELS STANDARD RECIPE

© MICHAEL THOMSON 2004
THIS RECIPE IS COMPLIMENTS OF MICHAEL S. THOMSON
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