Pierre's Southwest Sauce

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
13
Serves:
30
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
Advertisement

RECIPE SUBMITTED BY

I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace. Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy) My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal. I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes