2 teaspoons vegetable oil
1 teaspoon chili powder
1 cup chopped onions
4 garlic cloves, crushed
1 teaspoon dry mustard
3 cups canned tomato puree or crushed tomatoes. Tomato puree will make a smooth sauce; crushed tomatoes, a chunkier one.
1/2 teaspoon salt
1/4 teaspoon ground red pepper
3 tablespoons firmly packed dark brown sugar
2 tablespoons white wine vinegar
Hot red pepper sauce, to taste (Tabasco sauce)
Place medium saucepan over medium heat 30 seconds; heat
oil 30 seconds more. Add onions and 1 tablespoon water;
cook, stirring frequently, 4-5 minutes, until translucent.
Add tomato puree, 1/2 cup water, the sugar, garlic, chili
powder, mustard, salt and red pepper. Bring to a boil;
reduce heat to low and simmer, covered, stirring
occasionally, 60 minutes, until thickened.
Just before using, stir in vinegar and pepper sauce.
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