Barbecue Sauce

Adapted by
Yield: about 1 quart


1 small ripe tomato, quartered
1 small onion, quartered
1 celery stalk
1 red bell pepper, halved and seeded
2 cloves garlic
1 small turnip, peeled and quartered
1 small ancho chile, halved and seeded
1 serrano chile, halved and seeded
2 dried chipotle chiles, halved and seeded
1 quart brown veal stock
2 teaspoons dried mustard
1/3 cup raspberry vinegar
1/3 cup brown sugar
½ cup ketchup
salt to taste


Smoke all vegetables and chiles for 20 minutes. Transfer the ingredients to a medium saucepan with the veal stock. Bring to a boil and reduce the liquid by one third. Whisk in the mustard, strain, and set aside.

In a small saucepan, whisk together the vinegar and sugar. Bring to a boil and continue cooking until the mixture becomes syrupy, about 3 minutes. Add to the strained veal stock mixture and whisk in the ketchup. Strain the barbecue sauce through a fine strainer, and season with salt to taste.