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red New tepins tomato sauce pickle relish paprika cumin garlic onion garlic bacon catsup white vinegar brown sugar mustard Worcestershire
Viewed: 40 - Published at: 5 years agoIngredients
- 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
Method
- Cover the chiles with warm water and let soften for 15 minutes.
- Put them in a blender and whirl till smooth with 1 c of the warm water.
- In a saucepan, saute/fry the onion and garlic in the fat.
- Add in the blended chiles and all the rest of the ingredients.
- Bring to a boil and lower the heat to low.
- Simmer 1/2 hour.
- Cold and then whirl in a blender till smooth.
- NOTE: Something got cut off the 2nd ingredient-Glen
