• Prep Time:
  • Cooking Time:
  • Serves: 1 Batch

Bbq Sauce, Adapted From Whole Chile Pepper Book

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 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

 Directions

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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