Recipe 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
Recipe method
- 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.
Other tex mex recipes:
Texas barbecue sauce recipe
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