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
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
Posted on FIDO COOKING ECHO by Michael Loo, converted by Jim Weller to
MM Format. Permission granted for distribution for individual home
use only. All other publication rights, including secondary
publication rights, are reserved by Michael Loo.