Recipe - Barbecue Sauce (Whole Chile Pepper Book)

6 Dried red New Mexican
chiles; stemmed
4 Dried Tepins; Pequins or
(?), stemmed; crushed
(remove seed; don't like
too much heat)
4 ounce Canned tomato sauce
1 tablespoon Pickle relish (optional)
1 tablespoon Chili powder or
2 teaspoon Paprika and
One half teaspoon Cumin and
One half teaspoon Garlic powder
1 lg Onion; minced
2 Cloves garlic; chopped
2 tablespoon Bacon fat or vegetable oil
8 ounce Catsup
5 tablespoon White vinegar
4 tablespoon Brown sugar
2 teaspoon Dry mustard
2 teaspoon Worcestershire
2 teaspoon Wright's hickory smoke
seasoning

From: kmeade@ids2.idsonline.com (The Meades)

Date: Tue, 16 Apr 1996 15:40:24 0400

From: Michael Loo

Cover the chiles with hot water and let soften for 15 min. Put them in a
blender and whirl until smooth with 1 cup of the 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
One half hour. Cool and then whirl in a blender until smooth.

NOTE: Something got cut off the 2nd ingredientGlen

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