Barbecue Sauce (Whole Chile Pepper Book) Recipe Recipe

Name: Barbecue Sauce (Whole Chile Pepper Book) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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), and more.

Yes, Barbecue Sauce (Whole Chile Pepper Book) Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbecue Sauce (Whole Chile Pepper Book) Recipe

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