Barbecue sauce adapted from the whole chile pepper book

Yield: 1 Batch

Measure Ingredient
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 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 Garlic, chopped
2 tablespoons Bacon fat or veg. 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

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.

From: Michael Loo

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