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Ingredients
- 1Â 1/3 c. Dark corn syrup, (Karo)
- 1Â 1/3 c. Strong coffee
- 1 c. Catsup
- 1 c. Cider vinegar
- 1 c. Worcestershire Sauce
- 4 Tbsp. Corn oil
- 6 Tbsp. Chile pwdr, (up to 8)
- 3 Tbsp. Prepared mustard
- 2 tsp Salt
- 2 can (7 ounce) of Chipotle peppers in adobo sauce
Directions
- Here is the recipe for mock-Bufalo Chipotle Sauce as originally posted by Carey Starzinger, cicra 1996. Additional thanks go to Kit Anderson who found and re-posted it last fall. (If the Chipotles in adobo sauce is not available to you locally, many mail order outfits can supply-Herdez brand is good)
- (Carey):"I have been quite fortunate in being able to taste something and come pretty darn close to duplicating it. Many times the ingredients seem strange, but the flavor is very close to the original. Here is my copy-cat flavor-wise of Buffalo (sic) Chipotle Sauce."
- Blenderize thoroughly. Heat thoroughly, bring to a boil, simmer till the desired thickness is obtained. If you are using the canned chipotles as the recipe calls for, you may can in a water bath canner for 15 min using 1/2 pint jars.
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