Yield: 1 Servings
|6||Dried red New Mexican chiles; stemmed|
|4||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|
|2||Cloves garlic; chopped|
|2 tablespoons||Bacon fat or vegetable oil|
|5 tablespoons||White vinegar|
|4 tablespoons||Brown sugar|
|2 teaspoons||Dry mustard|
|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@...
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