Al Pastor Barbeque Sauce

Al Pastor Barbeque Sauce
Al Pastor Barbeque Sauce might be just the sauce you are searching for. This recipe covers 6% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, and whole 30 recipe has 48 calories, 1g of protein, and 0g of fat per serving. This recipe serves 20. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes. If you have tomato, onion, chipotle chiles, and a few other ingredients on hand, you can make it.

Instructions

1
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
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OvenOven
2
Place the tomato on a baking dish, and broil, turning occasionally, until blackened on all sides. Once done, remove, and let cool until.
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TomatoTomato
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Baking PanBaking Pan
3
Meanwhile, pack the New Mexico chiles, chipotle chiles, guajillo chiles, ancho chiles, onion, and garlic into a half-gallon glass jar.
Ingredients you will need
Chipotle ChilesChipotle Chiles
Guajillo PepperGuajillo Pepper
Ancho Chili PepperAncho Chili Pepper
Chili PepperChili Pepper
GarlicGarlic
OnionOnion
4
Sprinkle with mustard powder, sea salt, black pepper, coriander, and cloves.
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Mustard PowderMustard Powder
Black PepperBlack Pepper
CorianderCoriander
Sea SaltSea Salt
CloveClove
5
Remove the peel from the cooled tomato, cut in half, and squeeze out the seeds. Roughly chop the tomato and place it into the jar.
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TomatoTomato
SeedsSeeds
6
Pour in half of the pineapple juice. Refrigerate at least 2 hours to soften the peppers.
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Pineapple JuicePineapple Juice
PeppersPeppers
7
Place the chile mixture into a food processor, and pulse several times to roughly chop the peppers.
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PeppersPeppers
Chili PepperChili Pepper
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Food ProcessorFood Processor
8
Pour in the remaining pineapple juice, mango juice, and vinegar. Blend well until finely chopped, about 2 minutes.
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Pineapple JuicePineapple Juice
VinegarVinegar
JuiceJuice
MangoMango
9
Pour the pepper mixture back into the glass jar, seal with a lid, and refrigerate at least 1 week.
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PepperPepper
10
After 1 week, pour the pepper puree back into the food processor, and blend 2 minutes until smooth.
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PepperPepper
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Food ProcessorFood Processor
11
Pour into a large saucepan, and bring to a simmer over medium heat. Reduce heat to low, and simmer, stirring occasionally, for 30 minutes. Stir in 1/2 cup water, and return to the food processor. Puree 1 minute.
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WaterWater
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Food ProcessorFood Processor
Sauce PanSauce Pan
12
Place a large wire mesh strainer over a clean saucepan, and place 4 to 6 layers of cheesecloth into it to cover.
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SieveSieve
CheeseclothCheesecloth
Sauce PanSauce Pan
13
Pour in the pepper puree, and allow to drip into the saucepan for 30 minutes. Gather up the corners of the cheesecloth, and gently twist together to extract all of the liquid from the pepper pulp. Be gentle to ensure that none of the solids are squeezed into the saucepan.
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ExtractExtract
PepperPepper
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CheeseclothCheesecloth
Sauce PanSauce Pan
14
Return the saucepan to a simmer over medium heat, then reduce heat to low, and cook 30 minutes until desired thickness has been reached. Remember that it will thicken somewhat as it cools.
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Sauce PanSauce Pan
15
Let cool, and store in the refrigerator until ready to use.
DifficultyExpert
Ready In2 hrs, 30 m.
Servings20
Health Score9
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