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Bbq Sauce Adapted From The Whole Chile Pepper

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      Title: BBQ SAUCE ADAPTED FROM THE WHOLE CHILE PEPPER
 Categories: Barbecue, Sauces, Ethnic, Seasonings
      Yield: 1 Batch
 
      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
 
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