*  Exported from  MasterCook  *
 
              BBQ sauce, adapted from Whole Chile Pepper Book
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Bbq                              Sauces
                 Spices
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    Dried red New Mexican -- chiles, stemmed, see
 					
    4                    Dried tepins, pequins -- or
                         stemmed and -- crushed (remove seed
                         don't like too much -- heat)
    4      ounces        Canned tomato sauce
    1      tablespoon    Pickle relish -- optional
    1      tablespoon    Chili powder OR
    2      teaspoons     Paprika and
      1/2  teaspoon      Cumin -- and
      1/2  teaspoon      Garlic powder
    1      large         Onion -- minced
    2                    Garlic -- chopped
    2      tablespoons   Bacon fat or veg. oil
    8      ounces        Catsup
    5      tablespoons   White vinegar
    4      tablespoons   Brown sugar
    2      teaspoons     Dry mustard
    2      teaspoons     Worcestershire
    2      teaspoons     Wright’s hickory -- smoke seasoning
 
 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
 
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