| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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