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Bbq Sauce, Adapted From Whole Chile Pepper Book Recipe

by Global Cookbook

Ingredients

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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