Barbecue Sauce (Whole Chile Pepper Book)

Title:
Barbecue Sauce (Whole Chile Pepper Book)

Yield:
1 Servings

Categories:
Sauce




Ingredients:





     6    Dried red New Mexican


          -chiles; stemmed


     4    Dried Tepins; Pequins or


          -(?), stemmed; crushed


          -(remove seed; don't like


          -too much heat)


     4 oz Canned tomato sauce


     1 tb Pickle relish (optional)


     1 tb Chili powder -or-


     2 ts Paprika -and-


   1/2 ts Cumin -and-


   1/2 ts Garlic powder


     1 lg Onion; minced


     2    Cloves garlic; chopped


     2 tb Bacon fat or vegetable oil


     8 oz Catsup


     5 tb White vinegar


     4 tb Brown sugar


     2 ts Dry mustard


     2 ts Worcestershire


     2 ts Wright's hickory smoke


          -seasoning






 From: kmeade@ids2.idsonline.com (The Meades)


 


 Date: Tue, 16 Apr 1996 15:40:24 -0400


 


 From: Michael Loo


 


 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


 1/2 hour. Cool and then whirl in a blender until smooth.


 


 NOTE: Something got cut off the 2nd ingredient---Glen


 


 MC-RECIPE@MASTERCOOK.COM


 


 MASTERCOOK RECIPES LIST SERVER


 


 MC-RECIPE DIGEST V1 #45


 


 From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.