1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves
1 1/2 cups chili sauce
1 cup apple juice
1/3 cup Worcestershire sauce
1/4 cup cider vinegar
1 can tomato sauce
2 dried ancho chilies
1 teaspoon cumin
1 teaspoon dry mustard
1/4 teaspoon salt
Directions: one line for each direction. When saved the lines will be numbered.
Heat oil in medium saucepan over medium-high heat until hot. Add onions and garlic; cook and stir 3 to 4 minutes or until crisp-tender.
Add all remaining ingredients; mix well. Bring to a boil. Reduce heat to low; simmer one hour or until sauce is of desired consistency, stirring occasionally.
Serve sauce over pork ribs or chicken.
This recipe yields ?? cups.
Comments: Ancho chilies are dried poblano chilies and are the sweetest of the dried chilies. These deep-red chilies measure from three to four inches long.
