Barbecue Sauce (Whole Chile Pepper Book)
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Barbecue Sauce (Whole Chile Pepper Book)
  Sauces    Pepper    Chiles  
Last updated 6/12/2012 1:07:00 AM. Recipe ID 32767. Report a problem with this recipe.
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      Title: Barbecue sauce (whole chile pepper book)
 Categories: Sauce
      Yield: 1 Servings
 
      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
   
  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.
  




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Recipe ID 32767 (Apr 03, 2005)

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