Bbq Sauce Adapted From The Whole Chile Pepper Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
6: Dried red New Mexican chiles, stemmed, seeded crushed
4: Dried tepins, pequins, or cayennes, stemmed and crushed, remove seeds if you dont like too much heat
4 ounce: Canned tomato sauce,
1 tbsp: Pickle relish, optional
1 tbsp: Chili powder OR,
2 tsp: Paprika and,
1/2 tsp: Cumin, and
1/2 tsp: Garlic powder,
1 large: Onion, minced
2: Garlic, chopped
2 tbsp: Bacon fat or veg. oil,
8 ounce: Catsup,
5 tbsp: White vinegar,
4 tbsp: Brown sugar,
2 tsp: Dry mustard,
2 tsp: Worcestershire,
2 tsp: Wrights hickory smoke seasoning,
Directions:
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.
From: Michael Loo
Source from luhu.jp
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.
From: Michael Loo
Source from luhu.jp