Bbq Sauce, Adapted From Whole Chile Pepper Book Recipe

• 6 x Dry red New Mexican chiles, stemmed, seeded crushed
• 4 x Dry tepins, pequins, or possibly cayennes, stemmed and crushed (remove seeds if you do not like too much heat)
• 4 ounce Canned tomato sauce
• 1 Tbsp. Pickle relish, optional
• 1 Tbsp. Chili pwdr Or possibly
• 2 tsp Paprika and
• 1/2 tsp Cumin, and
• 1/2 tsp Garlic pwdr
• 1 lrg Onion, chopped
• 2 x Garlic, minced
• 2 Tbsp. Bacon fat or possibly veg. oil
• 8 ounce Catsup
• 5 Tbsp. White vinegar
• 4 Tbsp. Brown sugar
• 2 tsp Dry mustard
• 2 tsp Worcestershire
• 2 tsp Wright's hickory smoke seasoning

Directions