Barbecue Sauce (Whole Chile Pepper Book)
| Yield: | 1 Servings |
| Categories: | Sauces |
| 6 | Dried red New Mexican chiles; stemmed | |
| 4 | Dried Tepins; Pequins or (?), stemmed; crushed (remove seed; 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 | Cloves garlic; chopped | |
| 2 | tb | Bacon fat or vegetable 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 |
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