Rob Owen's

Ingredients:

1 pound of chiles, jalapenos and chipotles*

1 pound of large round tomatoes*

1 bottle of your favorite Harvest Moon Zin (2011 suggested)**

                             (Cabernet also works well)

1/2 cup of dark brown sugar

1 tbs. of liquid smoke

2 tbs. Worcestershire sauce

2 tbs. apple cider vinegar (as needed to cut the heat)

-- Preparation --

Pour yourself a generous glass of wine. Smoke the chiles and tomatoes over hickory or mesquite for 4 hours at 200-215 degrees*. Saute chiles and tomatoes over med-high heat in a non-reactive pan with 1-2 tablespoons of olive oil while slowly combining with 1/2 the bottle of wine (about 10-15 minutes). Reduce heat to a simmer. Add remaining ingredients and stir until combined (about 5 minutes). Remove from heat and allow to cool for ten minutes. Using a large heat-resistant blender or hand-blender, blend ingredients until smooth , then return to pan. Bring contents back to a simmer and slowly add the remaining wine, stirring to combine. Simmer for 10-15 minutes, or until contents are appropriately "saucy". Allow to cool to room temperature before transferring to container for storage or serving. Flavors will blend better after sitting for at least 24 hours before serving.

Prep Notes:

  • Instead of smoking the tomatoes and peppers, you can substitute two 4oz cans of diced chiles and two 8oz cans of diced tomatoes. ** You may need an additional bottle to drink while the tomatoes and chiles are smoking! *** When using cans, double the amount of liquid smoke as well. Grill your favorite meats (beef, pork, chicken) and smother in sauce before serving.