barbecue sauce (whole chile pepper book)

Categories
Sauce
Yield
1 Servings
MeasureIngredient
Dried red New Mexican chiles; stemmed
Dried Tepins; Pequins or (?), stemmed; 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-
½ teaspoon Cumin -and-
½ teaspoon Garlic powder
1 large Onion; minced
Cloves garlic; chopped
2 tablespoons Bacon fat or vegetable 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

From: kmeade@... (The Meades)

Date: Tue, 16 Apr 1996 15:40:24 -0400 From: Michael Loo

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.

NOTE: Something got cut off the 2nd ingredient---Glen MC-RECIPE@...

MASTERCOOK RECIPES LIST SERVER

MC-RECIPE DIGEST V1 #45

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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