Bbq Sauce, Adapted From Whole Chile Pepper Book Recipe

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Servings: 1

Ingredients

Cost per recipe $2.67 view details
  • 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

  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.
  2. 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.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 695g
Calories 839  
Calories from Fat 258 31%
Total Fat 28.88g 36%
Saturated Fat 10.76g 43%
Trans Fat 0.0g  
Cholesterol 27mg 9%
Sodium 3619mg 151%
Potassium 1888mg 54%
Total Carbs 145.85g 39%
Dietary Fiber 7.8g 26%
Sugars 122.47g 82%
Protein 9.77g 16%
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