BBQ sauce, adapted from Whole Chile Pepper Book

BBQ sauce, adapted from Whole Chile Pepper Book

1 Preparation Time :

Categories : Bbq Sauces

Spices

Amount Measure Ingredient -- Preparation Method -- -- --

6 Dried red New Mexican -- chiles, stemmed, see

4 Dried tepins, pequins -- or stemmed and -- crushed (remove seed

don't like too much -- heat)

4 ounces Canned tomato sauce

1 tablespoon Pickle relish -- optional

1 tablespoon Chili powder OR 2 teaspoons Paprika and 1/2 teaspoon Cumin -- and 1/2 teaspoon Garlic powder

1 large Onion -- minced

2 Garlic -- chopped

2 tablespoons Bacon fat or veg. oil

8 ounces Catsup

5 tablespoons White vinegar

4 tablespoons Brown sugar

2 teaspoons Dry mustard

2 teaspoons Worcestershire

2 teaspoons Wright's hickory -- smoke seasoning

Cover the chiles with hot water and let soften for 15 min. Put them in a

blender and whirl until smooth with 1 c 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 1/2 hour. Cool and then whirl in a blender until smooth.

From: Michael Loo - - - - - - - - - - - - - - - - - -