Chez Melange Dipping Sauce
Print This Recipe
FROM: Western Mexican Cookbook INGREDIENTS
6-ounces anchovies
1/2 cup olive oil
1 pound carrots, peeled and coarsely chopped
1 pound celery stalks, coarsely chopped
1-1/2 cups white wine
6 pounds ripe tomatoes, finely chopped
12-ounces crushed tomatoes
1/2 cup tomato paste
1-1/14 quarts chicken stock, homemade or canned
Zest of 1-1/2 whole lemons
1/3 cup Worcestershire sauce
4 beef bouillon cubes
1-1/2 teaspoons salt
1/-1/4 teaspoons freshly ground black pepper
1-1/4 teaspoons granulated garlic
3/4 teaspoon crushed red pepper flakes
1-1/4 teaspoon dried basil, crushed
1-1/2 teaspoons thyme, crushed
1-1/2 cups light brown sugarIn a medium saucepan place the anchovies and the olive oil. Simme them on medium-low heat for 12 to 15 minutes, or until the anchovies are dissolved.
In a large saucepan place the dissolved anchovies and the oil. Add the remainder of the ingredients and stir them together. Simmer for 1 hour.
Serve in a bowl with freshly baked bread.