Chiles – dried guajillo and pulla pods, hydrated and processed
Chile powder
Paprika
Water
Cold Fort Worth beer - Rahr & Sons Summer Blonde
Vinegar
Tomato paste
Juice of an orange
Juice of a lime
Remnant commercial sauce, maybe 1/3 cup in a one-quart batch
Worcestershire sauce
Soy sauce
Onion
Mustard
Mustard, prepared brown
Onion powder
Garlic
Ketchup
Molasses
Black pepper
Smoke liquid
This sauce isn't the best ever or anything, but it's complex and rewarding enough that I'm eating it from a spoon now that the food is consumed. It comes on both somewhat sweet and tart, and it makes me salivate. Savoury notes follow, and then the taster is left with a bit of smoulder on the back of the tongue and a tingle on the lips. (Sounds like I've cooked up infatuation . . . although "Infatuation" sounds more like a perfume than a barbecue sauce, doesn't it.)
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