Thinking abot a Mexican Q sauce

biggronn

Fire Starter

Original poster

Dec 3, 2011

40

10

Shingletown, Califorina (northern Califorina. 30 m

• Feb 8, 2013

• #1

Picked up some EL PATO tomato sauce (Mexican) the other day. Have a lot of chili powder. Was thinking of using them in a standard Q sauce. Vinegar, brown sugar and the normal spices. Anyone have any ideas?

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Feb 8, 2013

• #2

No Ideas.....but I wanna see what you come up with!!!  

 

grinder

Smoke Blower

Jun 21, 2006

86

12

Central NY

• Feb 9, 2013

• #3

When I think of Mexican flavors, I think garlic, cilantro, lime, cumin and chipolte.
 

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Feb 9, 2013

• #4

Grinder said:

When I think of Mexican flavors, I think garlic, cilantro, lime, cumin and chipolte.
 

Click to expand...

I'm with Grinder....perfect combo for a Mexican sauce.

Never heard of El Pato...but I love me some Mexican flavors.

Bill

 

biggronn

Fire Starter

Original poster

Thread starter

Dec 3, 2011

40

10

Shingletown, Califorina (northern Califorina. 30 m

• Feb 9, 2013

• #5

El Poto is a brand name Mexican tomato sauce found in stores out here in the west.

I want to keep the sauce traditional with a Mexican flair. Not a full blown Mexican sauce. How about a semi-sweet Mexican sauce. LOL
 

 

rgacat

Meat Mopper

SMF Premier Member

Feb 5, 2010

270

11

Eastern NM

• Feb 9, 2013

• #6

Here is one Chilefarmer gave me on another site he is a member on this site also. Thanks again Chilefarmer.I have made several batch's of apricot and strawberry using tomato sauce instead of catsup this makes it not quite as sweet.

Chipotle Bar-B-Q   Sauce
This sauce is not real hot but does have a bite.

Ingredients
1 cup brown sugar
1 cup cider vinegar
1/2 cup molasses, honey or cane syrup
1/2 cup Worcestershire sauce
4 tablespoon yellow mustard powder. I think jar mustard would work also.
2 tablespoon Chile powder
4 teaspoon black pepper
4 teaspoon onion powder
4 teaspoon garlic powder
2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 cup Chipotle en adobo sauce (chopped fine or run through blender)
4 cups catsup = 32 oz.
3 cups raspberry, apricot, strawberry, blueberry or whatever preserves you like. I like the apricot best.
Procedure
Combine sugar, vinegar, molasses, Worcestershire sauce, mustard, Chile powder, allspice and cloves.
Bring to simmer over med. heat. Cook uncovered, stirring until all ingredients are dissolved. Stir in catsup and bring to low boil. Reduce heat add preserves and Chipotle pepper. Bring back to low boil. Pour up into pint jars and cap hot.
Makes about 3 pints.

Ronnie G.

 

biggronn

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Original poster

Thread starter

Dec 3, 2011

40

10

Shingletown, Califorina (northern Califorina. 30 m

• Feb 9, 2013

• #7

There you go Ronnie G.  That's more like what I'm talking about. I'll give it a try in a few days. Don't have all the stuff.

Thanks to you other guys too.