Routh Street Restaurant Barbecue Sauce
1 small tomato — quartered
1 small onion — quartered
1 stalk celery
1 red bell pepper — halved and seeded
2 whole garlic cloves
1 small turnip — quartered
1 small dried ancho chile pepper — halved and seeded
1 serrano pepper — halved and seeded
2 chipotle peppers — halved and seeded
2 cups chicken or veal stock
2 teaspoons dry mustard
1/3 cup raspberry vinegar
1/3 cup light brown sugar
1/2 cup ketchup
salt to taste
Smoke all vegetables and chilies for 20 minutes. Transfer the ingredients to a medium saucepan with the stock. Bring to a boil and reduce the liquid by at least one-third. Whisk in the mustard, strain and set aside. In a small saucepan, whisk together the sugar and vinegar. Bring to a boil and continue cooking until the mixture becomes syrupy, about 3 minutes. Add to the strained stock and whisk in the catsup. Strain the sauce through a fine strainer and season with salt to taste.