Barbecue sauce (whole chile pepper book)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 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 |
Directions
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, .