Bbq sauce, adapted from whole chile pepper book
1 batch
Ingredients
| Quantity | 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 |
Directions
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