Recipe By : Adapted from Whole Chili Pepper Book
Serving Size : 1 Preparation Time :0:00
Categories : Bbq Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Dried red NM chiles -- stemmed
4 Dried tepins, pequins, or ? --
- stemmed, crushed, remove seeds
- don't like too much heat
4 oz Can tomato sauce
1 tb Pickle relish (optional)
1 tb Chili powder -OR-
2 ts Paprika and
1/2 ts Cumin -- and
1/2 ts Garlic powder
1 lg Onion -- minced
2 Garlic -- chopped
2 tb Bacon fat or vegetable oil
8 oz Catsup
5 tb White vinegar
4 tb Brown sugar
2 ts Dry mustard
2 ts Worcestershire
2 ts Hickory smoke seasoning
Cover the chiles with hot water and let soften for 15 minutes. Put
them in a blender and whirl until smooth with 1 cup hot water.
In a saucepan, saute the onion and garlic in the fat. Add the blended
chiles and all the rest of the ingredients. Bring to a boil and lower
the heat to low. Simmer 1/2 hour. Cool and then whirl in a blender
until smooth.
