Bbq Sauce, Adapted From Whole Chile Pepper Book

Title:
Bbq Sauce, Adapted From Whole Chile Pepper Book

Yield:
1 Batch

Categories:
Barbeque,
Sauces,
Spices




Ingredients:





     6    Dried red New Mexican


          -chiles, stemmed, seeded


          -crushed


     4    Dried tepins, pequins, or


          -cayennes, stemmed and


          -crushed (remove seeds if


          -you 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    Garlic, chopped


     2 tb Bacon fat or veg. 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






 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.


 


 From:    Michael Loo


 


 Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between


 Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip