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Title: Barbecue Sauce Adapted From the Whole Chile Pepper Book
Categories: Bbq Sauce Ethnic Seasoning
Yield: 1 Batch

6 Dried red New Mexican chiles, stemmed, seeded crushed
4 Dried tepins, pequins, or cayennes, stemmed and crushed (rem
4ozCanned tomato sauce
1tbPickle relish, optional
1tbChili powder OR
2tsPaprika and
1/2tsCumin, and
1/2tsGarlic powder
1lgOnion, minced
2 Garlic, chopped
2tbBacon fat or veg. oil
8ozCatsup
5tbWhite vinegar
4tbBrown sugar
2tsDry mustard
2tsWorcestershire
2tsWright'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

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