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Bbq Sauce

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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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