I don't remember the specifics about who and when this was posted, I do
seem to remember it came from an Uncheese-like cookbook. It is a little
labor intensive, but the result was very tasty. Rather like the
standard Texas fare of Velveeta and Ro-tel tomatoes (which I can no
longer enjoy...)It was good with chips (baked bite sized Tostitos are
my fave) and on burritos. Thanks to whoever posted it.
*Southwestern Beer & Longhorn Sauce*
1/4 cup water
1 T fresh lemon juice or balsamic vinegar
3 cloves garlic, pressed or finely chopped
1 large bell pepper, chopped
2 fresh tomatoes, coarsely chopped
1 t ground cumin
1 t ground coriander
1/4 t cayenne sauce (Tabasco, or your favourite)
1/4 t fresh cracked black pepper
1 - 2 t sweetener of your choice (optional)
12 oz. lager beer (non-alcoholic or regular)
1 1/2 cups water
1/2 cup pimento pieces, drained
1/3 cup quick-cooking rolled oats
1/4 cup nutritional yeast flakes
1/4 unbleached all-purpose or whole wheat pastry flour
3 T fresh lemon juice
2 T arrowroot, kuzu or cornstarch
1 T onion powder
1 t sea salt, or salt-free seasoning
1/4 t mustard powder
Heat the water and lemon juice (or vinegar) in a large saucepan.
Add the onion and garlic; cover and cook until the onion is translucent.
Stir in the bell pepper, tomatoes, seasonings and sweetener; cover and
cook over medium heat for 10 minutes, stirring often. Stir in the beer
and simmer, uncovered, for 20 minutes, stirring often.
Meanwhile, place the remaining ingredients in a blender or food
processor and process several minutes until completely smooth. Pour the
blended liquid into the veggies-n-beer mixture, and cook over
medium-low, stirring constantly, until very thick and hot (about 10
minutes).
Substitutions (mine):
in place of beer, wine, or a hearty (esp. chicken-flavoured) broth
in place of the bell pepper, a roasted pepper, chopped and added
at the end of cooking, or a mix of bell pepper & jalapenos
in place of fresh tomatoes, equivalent canned (*well* drained),
or a cup of your favourite chunky salsa
Optional additions (mine):
mushrooms, fresh or canned, added with the peppers
1/2 - 1 t prepared horseradish
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