| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Mexican |
Main, March97 |
1 |
Servings |
INGREDIENTS
| 3 |
|
Chipotle peppers, stems removed |
| 2 |
|
Dried red New Mexican chiles |
| 1 |
md |
Onion, chopped |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Cloves garlic, minced |
| 3 |
|
Piquin chiles, crushed |
| 3/4 |
c |
Ketchup |
| 3 |
tb |
Vinegar |
| 2 |
tb |
Brown sugar |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
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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