| 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" <cea260@airmail.net> on Feb 6, 98
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