| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Mexican | Main, March97 | 1 | Servings |
INGREDIENTS
| 3 | Chipotle peppers, stems | |
| removed | ||
| 2 | Dried red New Mexican chiles | |
| 1 | Onion, chopped | |
| 2 | T | Vegetable oil |
| 2 | Cloves garlic, minced | |
| 3 | Piquin chiles, crushed | |
| 3/4 | c | Ketchup |
| 3 | T | Vinegar |
| 2 | T | Brown sugar |
| 1 | t | Dry mustard |
| 1 | t | Worcestershire sauce |
| 2 | c | Water |
| 2 | lb | Chicken wings |
INSTRUCTIONS
Cover dried chiles with hot water and let sit for 15 minutes. Drain. Saute the onion in oil until soft. Add garlic, cook for another 3 minutes. Add remaining ingredients except for the chicken wings, bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, and puree in a blender until smooth. Cook over a slow fire, turning frequently, until done--about 30 minutes. Baste liberally with the sauce during the last 15 minutes of cooking. Recipe by: Chile Pepper Magazine, August 1993 Posted to bbq-digest Digest V97 #019 by Tom Solomon <bigheat@earthlink.net> on Mar 4, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 3508
Calories From Fat: 2071
Total Fat: 230g
Cholesterol: 734.8mg
Sodium: 2846.3mg
Potassium: 2583.3mg
Carbohydrates: 107.6g
Fiber: 3.6g
Sugar: 72.9g
Protein: 241.9g