| 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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