BBQ sauce, adapted from Whole Chile Pepper Book

* Exported from MasterCook *

BBQ sauce, adapted from Whole Chile Pepper Book

Recipe By :
Serving Size : 1 Preparation Time :0:00
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

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