| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Mexican | Sauce | 1 | Servings |
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 |
INSTRUCTIONS
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.
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