Makes 2 – 2 1/2 cups.
For an even hotter sauce, add 1/8 to 1/4 teaspoon cayenne pepper.
INGREDIENTS
| 4 | tablespoons unsalted butter |
| 1 | small onion , chopped |
| 4 | medium cloves garlic , minced |
| 1 | teaspoon paprika |
| 1 | tablespoon ground black pepper |
| 2 | medium lemon , juiced to yield 1/4 cup juice |
| 1 | teaspoon dry mustard |
| 1 | teaspoon hot pepper sauce |
| 1/2 | teaspoon table salt |
| 1 | (4-ounce) can green chiles , mild |
| 1/4 | cup cider vinegar |
| 1 | (15-ounce) can tomato sauce |
INSTRUCTIONS
- Heat butter in a medium saucepan. Add onions and garlic; sauté until onions soften, 3 to 4 minutes. Stir in next 7 ingredients; cook over medium heat to blend flavors, about 5 minutes. Add vinegar and tomato sauce; bring to simmer. Simmer uncovered until sauce thickens slightly, about 15 minutes. Serve.