Whole Chile Pepper BBQ Sauce
Source of Recipe
Michael Loo
List of Ingredients
6 Dried red New Mexican chiles, stemmed, seeded crushed
4 Dried tepins, pequins, or cayennes, stemmed and crushed (remove seeds if you don't like too much heat)
4 oz Canned tomato sauce
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 Recipe
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.
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