Category: Barbecue

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 tbsp Pickle relish, optional

1 tbsp Chili powder OR

2 tsp Paprika and

1/2 tsp Cumin, and

1/2 tsp Garlic powder

1 large Onion, minced

2 Garlic, chopped

2 tbsp Bacon fat or veg. oil

8 oz Catsup

5 tbsp White vinegar

4 tbsp Brown sugar

2 tsp Dry mustard

2 tsp Worcestershire

2 tsp 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.