Barbecue Sauce (Whole Chile Pepper Book) Recipe

• 6 x Dry red New Mexican chiles, stemmed
• 4 x Dry Tepins, Pequins or possibly (), stemmed, crushed (remove seed, 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 Cloves garlic, minced
• 2 Tbsp. Bacon fat or possibly vegetable 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.
8. NOTE: Something got cut off the 2nd ingredient-Glen

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

Taken from cookeatshare.com/recipes/barbecue-sauce-whole-chile-pepper-book-78340 (may not work)