Take the chili''''''''s, onion, garlic and place in pot with oil. Sweat on low heat until you see the garlic begin to brown just a bit.
Add all of the dry spices and sugars. Not the corn syrup
Add the pineapple and orange juice and bring to medium heat until the dried anchos are soft. Add the salt
Stir and then blend all of this mixture with a hand wand on high or a blender...be careful with blender,,,pulse it so it does not blow the lid
Add diced tomato, ketchup,mustard,worcestershire and corn syrup.
Add Veg stock and blend with hand wand again
Cook low heat until a slow simmer is reached and allow to cook at this temp for about 30 min
If it is too thin, add some tomatoe paste to bring it together
Strain to remove solid matter after blending if you want a smoother sauce
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|Serving Size: 1 gallon (1534g)|
|Recipe Makes: 1 gallon|
|Calories from Fat: 497 (23%)|
|Amt Per Serving||% DV|
|Total Fat 55.2g||74 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 32.2g|
|Polyunsanturated Fat 15.4g|
|Cholesterol 0mg||0 %|
|Sodium 9279.4mg||320 %|
|Potassium 3597.5mg||95 %|
|Total Carbohydrate 416g||122 %|
|Dietary Fiber 13.9g||56 %|
|Sugars, other 402.1g|
|Protein 23.5g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2139
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