Barbecue Sauce (Whole Chile Pepper Book) Recipe

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0 votes | 944 views
Servings: 1

Ingredients

Cost per recipe $2.85 view details
  • 6 x Dry red New Mexican chiles, stemmed
  • 4 x Dry Tepins, Pequins or possibly (), stemmed, crushed (remove seed, 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 Cloves garlic, minced
  • 2 Tbsp. Bacon fat or possibly vegetable 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

  1. Cover the chiles with warm water and let soften for 15 minutes. Put them in a blender and whirl till smooth with 1 c of the warm water. In a saucepan, saute/fry the onion and garlic in the fat. Add in the blended chiles and all the rest of the ingredients. Bring to a boil and lower the heat to low. Simmer 1/2 hour. Cold and then whirl in a blender till smooth.
  2. NOTE: Something got cut off the 2nd ingredient-Glen

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 681g
Calories 828  
Calories from Fat 255 31%
Total Fat 28.48g 36%
Saturated Fat 10.5g 42%
Trans Fat 0.0g  
Cholesterol 25mg 8%
Sodium 3608mg 150%
Potassium 1856mg 53%
Total Carbs 145.24g 39%
Dietary Fiber 8.0g 27%
Sugars 122.36g 82%
Protein 8.97g 14%
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