Bbq Sauce, Adapted From Whole Chile Pepper Book Recipe

• 6 x Dry red New Mexican chiles, stemmed, seeded crushed
• 4 x Dry tepins, pequins, or possibly cayennes, stemmed and crushed (remove seeds if you do not like too much heat)
• 4 ounce Canned tomato sauce
• 1 Tbsp. Pickle relish, optional
• 1 Tbsp. Chili pwdr Or possibly
• 2 tsp Paprika and
• 1/2 tsp Cumin, and
• 1/2 tsp Garlic pwdr
• 1 lrg Onion, chopped
• 2 x Garlic, minced
• 2 Tbsp. Bacon fat or possibly veg. oil
• 8 ounce Catsup
• 5 Tbsp. White vinegar
• 4 Tbsp. Brown sugar
• 2 tsp Dry mustard
• 2 tsp Worcestershire
• 2 tsp Wright's hickory smoke seasoning

1. Cover the chiles with warm water and let soften for 15 minutes.
2. Put them in a blender and whirl till smooth with 1 c of the warm water.
3. In a saucepan, saute/fry the onion and garlic in the fat.
4. Add in the blended chiles and all the rest of the ingredients.
5. Bring to a boil and lower the heat to low.
6. Simmer 1/2 hour.
7. Cold and then whirl in a blender till smooth.

red new, tepins, tomato sauce, pickle relish, chili pwdr, paprika, cumin, garlic, onion, garlic, bacon, catsup, white vinegar, brown sugar, mustard, worcestershire

Taken from cookeatshare.com/recipes/bbq-sauce-adapted-from-whole-chile-pepper-book-80726 (may not work)