Bbq Sauce By Mom-In-Law
INGREDIENTS:
6 Dried red New Mexican
-chiles, stemmed, seeded
-crushed
4 Dried tepins, pequins, or
-cayennes, stemmed and
-crushed (remove seeds if
-you don't like too much
-heat)
4 oz Canned tomato sauce
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, seeded
-crushed
4 Dried tepins, pequins, or
-cayennes, stemmed and
-crushed (remove seeds if
-you don't like too much
-heat)
4 oz Canned tomato sauce
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.
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.