Bbq Sauce
INGREDIENTS:
6 Dried red New Mexican;
-chiles, stemmed, see
4 Dried tepins; pequins, or
-stemmed and, crushed
-(remove seed if you don't
-like too much, heat)
4 oz Tomato sauce; canned
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 veg. oil
8 oz Catsup
5 tb White vinegar
4 tb Brown sugar
2 ts Dry mustard
2 ts Worcestershire
2 ts Wright's hickory; smoke
-seasoning
6 Dried red New Mexican;
-chiles, stemmed, see
4 Dried tepins; pequins, or
-stemmed and, crushed
-(remove seed if you don't
-like too much, heat)
4 oz Tomato sauce; canned
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 veg. oil
8 oz Catsup
5 tb White vinegar
4 tb Brown sugar
2 ts Dry mustard
2 ts Worcestershire
2 ts 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.