Horseradish Chili Sauce
Photo: Thomas J. Story
Chef Tanya Holland developed this delicious sauce during our photo shoot at B-Side BBQ, her Oakland restaurant. Its sweetness complements the smoke of the meat, while a punch of horseradish stands up to it.
This recipe, and others like it, can be found in the article “These 9 Tanya Holland Recipes Represent a New Soul Food for the West.”
How to Make It
Step 1
1
Heat oil in a heavy medium saucepan over medium heat. Add onion and cook, stirring often, until softened, about 10 minutes. Stir in garlic and cook 1 minute more.
Step 2
2
Stir in vinegar, Worcestershire sauce, chili powder, and plum tomatoes and let simmer and thicken 5 minutes, breaking up tomatoes with a wooden spoon or spatula.
Step 3
3
Remove from heat. Stir in salt, pepper, horseradish, and Tabasco, then blend until smooth with an immersion blender (or use a stand blender). Serve with smoked brisket.
Ingredients
2 tablespoons extra-virgin olive oil
2 cups finely chopped red onion
3 tablespoons minced garlic
1/4 cup rice vinegar
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
2 cups canned whole plum tomatoes with juice
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
1 1/2 to 2 tbsp. prepared horseradish
2 teaspoons Tabasco
Directions
Step 1
1
Heat oil in a heavy medium saucepan over medium heat. Add onion and cook, stirring often, until softened, about 10 minutes. Stir in garlic and cook 1 minute more.
Step 2
2
Stir in vinegar, Worcestershire sauce, chili powder, and plum tomatoes and let simmer and thicken 5 minutes, breaking up tomatoes with a wooden spoon or spatula.
Step 3
3
Remove from heat. Stir in salt, pepper, horseradish, and Tabasco, then blend until smooth with an immersion blender (or use a stand blender). Serve with smoked brisket.
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