Texas barbecue sauce

Ingredients:

6 dried red New Mexican chiles, stems and seeds removed
4 dried chiltepin chiles
1/2 C. commercial chili sauce
1 large onion, chopped
2 cloves garlic, chopped
2 T. bacon drippings or vegetable oil
1 C. catsup
5 T. distilled white vinegar
4 T. brown sugar
2 tsp. dry mustard
2 tsp. Worcestershire sauce
2 tsp. liquid smoke

Preparation:

Cover the chiles with hot water and let them sit for 30 minutes until softened.
In a blender, puree the chiles with 1 cup of the water they were soaked in until smooth.
Saute onion and garlic in the oil until soft.
Add remaining ingredients. Bring to a boil.
Reduce the heat and simmer for 30 minutes.
Puree the sauce in a blender until smooth.
To use, apply toward the end of the grilling time as the sauce may burn otherwise.
This sauce can be used with beef, pork and poultry.