Name: Bbq Sauce
Ingredients: 6 Dried red New Mexican; chiles, stemmed, see; 4 Dried tepins; pequins, or stemmed and, crushed (remove seed if you don't like too much, heat); 4 oz Tomato sauce; canned; 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

Finishing life to the glory of Christ means resolutely resisting the typical American dream of retirement. It means being so satisfied with all that God promises to be for us in Christ that we are set free from the cravings that create so much emptiness and uselessness in retirement. Instead, knowing that we have an infinitely satisfying and everlasting inheritance in God just over the horizon of life makes us zealous in our few remaining years here to spend ourselves in the sacrifices of love, not the accumulation of comforts.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican	Sauces	1	Servings

INGREDIENTS

6		Dried red New Mexican; chiles, stemmed, see
4		Dried tepins; pequins, or stemmed and, crushed (remove seed if you don't like too much, heat)
4	oz	Tomato sauce; canned
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.
Recipe by: adapted from 'Whole Chile Pepper Book'
Posted to recipelu-digest by "Christopher E. Eaves" <[email protected]> on
Feb 6, 98

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