Robert Pearson's Sauces

Ingredients

• 1 large Spanish onion, finely diced
• 4 cups water
• 14 ounces catsup
• 10 ounces tomato puree
• 5 ounces Worcestershire sauce
• 2 tablespoons cider vinegar
• 5 ounces dry white wine
• 1 tablespoon brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon powdered garlic

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    221 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 49 grams carbohydrates; 3 grams dietary fiber; 33 grams sugars; 3 grams protein; 1396 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Mild and medium-hot sauces make eight cups; hot and very hot sauces make 10 cups

Preparation

1. Place the onion and water in a medium-sized saucepan and bring to the boil. Boil for two minutes.
2. Add the remaining ingredients and return to the boil. Reduce heat and simmer for 10 minutes.
3. To make sauce of various degrees of hotness, continue as follows: Mild sauce: add six tablespoons ground ancho chili. Medium-hot sauce: add the ancho chilis and four tablepoons ground New Mexican chilis. Hot sauce: add four tablespoons ground gaujillo chilis and two cups of water. Very hot sauce: add four tablespoons of ground gaujillo, two cups of water and four tablespoons ground arbol chili.
4. To finish the sauce, add the chilis (and water where indicated) and simmer two minutes longer, stirring often. Put the sauce in a blender or food processor and process for four minutes, until the mixture is completely smooth. (Refrigerate up to two weeks, if desired.)

30 minutes