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

6		Dried red new mexican chiles, stemm
4		Dried tepins, pequins, or cayennes,
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.

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