"Q" Sauce

Here is the recipe for smoky "Q" Sauce, as mentioned in Nosheteria. This makes a relatively large amount of sauce, but it can be stored, refrigerated, for up to six months. Stored in mason jars, it is also the perfect gift for your barbecuing friends.

46 ounces tomato catsup
2- 12 ounce cans tomato paste
1/3 cup Worcestershire sauce
1/4 cup apple cider vinegar
1 cup brown sugar
2 teaspoons salt
2 tablespoons dried mustard
2 tablespoons paprika
2 teaspoons dried ginger
2 bay leaves
3 teaspoons garlic granules
2 tablespoons liquid smoke
juice of 1 lemon

Mix all ingredients together, and simmer for 30 minutes. Pour sauce in clean mason jars, if desired, and store in the refrigerator for up to 6 months.

Roasted Tomato Salsa

This recipe is quick and delicious. The salsa is made in a food processor, but I'm sure it would work out fine if done in a good blender.

Adapted from Mesa Mexicana by Mary Sue Milliken and Susan Feniger

1 1/2 pounds roma tomatoes
6-8 cloves garlic
3 jalapeno chiles, stemmed, seeded and cored
1 small or 1/2 large yellow onion
3/4 cup water
1 teaspoon salt

Preheat broiler. Place the tomatoes whole, peeled garlic, chiles, and onion cut into large pieces, snuggly in baking pan. Garlic should be tucked underneath the other vegetables so as not to scorch. Broil vegetables, turning frequently, until skin of tomatoes is blistered and charred, about 15 minutes. Remove pan from broiler and set aside to cool.

Transfer the roasted ingredients, and any juices, to the bowl of a food processor, fitted with metal blade. Add water and puree until smooth. Season with salt, and serve. Salsa will keep in the refrigerator for up to 5 days, or freeze for weeks.