*  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

                   - - - - - - - - - - - - - - - - - -