| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Bbq, Sauces, Loo, Spices | 1 | Batch |
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 |
INSTRUCTIONS
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
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