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Yield: 1 Batch
| 6 | | Dried red New Mexican |
| 4 | | Dried tepins, pequins, or |
| 4 | oz | Canned tomato sauce |
| 1 | tablespoon | Pickle relish, optional |
| 1 | tablespoon | Chili powder OR |
| 2 | teaspoon | Paprika and |
| ½ | teaspoon | Cumin, and |
| ½ | teaspoon | Garlic powder |
| 1 | lg | Onion, minced |
| 2 | | Garlic, chopped |
| 2 | tablespoon | Bacon fat or veg. oil |
| 8 | oz | Catsup |
| 5 | tablespoon | White vinegar |
| 4 | tablespoon | Brown sugar |
| 2 | teaspoon | Dry mustard |
| 2 | teaspoon | Worcestershire |
| 2 | teaspoon | Wright's hickory |
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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 ½ hour. Cool and then whirl in a blender until smooth.
From: Michael Loo
to MM Format. Permission granted for distribution for individual home use only. All other publication rights, including secondary
From: Gail Shipp Date: 16 Jun 96
Your Barbecue Sauce ( Whole Chile Pepper ) is ready. Buon appetito!
Related recipes: Barbecue, Sauces, Loo, Spices
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