Yield: 1 Servings
Measure | Ingredient |
---|---|
6 \N | Dried red New Mexican chiles; stemmed |
4 \N | 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 \N | 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@...
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