Bar-B-Q Ranch Sauce

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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1 Tbsp oil, preferably canola or corn
2 cups chopped onions
2-3 minced fresh jalapenos
2-3 minced fresh serranos
8 garlic cloves, minced
1 cup ketchup
3/4 cup Worcestershire sauce
3/4 cup strong black coffee
1/3 cup unsulphured dark molasses
1/4 cup cider vinegar
1/4 cup fresh lemon juice
1/4 cup chili powder
2 Tbsp prepared yellow mustard
1 1/2 tsp ground cumin
1 1/2 tsp salt


In a saucepan, warm the oil over medium heat. Add the onions, chiles, and garlic, and saute over medium heat until everything is softened. Mix in the remaining ingredients and bring the sauce to a simmer. Cover and cook for 30-40 minutes. Allow the sauce to cool briefly.

Strain the sauce and puree the solids in a food processor. Return the pureed mixture to the sauce, stirring thoroughly. Refrigerate the sauce overnight to allow the flavors to mingle and mellow.

Use the sauce warm or chilled. It keeps for weeks. Makes about 4 cups.

From Smoke & Spice.