Yield: 1 Batch
Measure | Ingredient |
---|---|
6 \N | Dried red New Mexican chiles, stemmed, seeded crushed |
4 \N | 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 \N | 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