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 x ca. 30 g
Canned tomato sauce
1 Esslöffel
Pickle relish, optional
1 Esslöffel
Chili powder Or
2 Teelöffel
Paprika and
1/2 Teelöffel
Cumin, and
1/2 Teelöffel
garlic powdered
1 gross
onions minced
2
Garlic chopped
2 Esslöffel
Bacon fat or veg. oil
8 x ca. 30 g
catsup
5 Esslöffel
white vinegar
4 Esslöffel
brown sugar
2 Teelöffel
mustard dry
2 Teelöffel
Worcestershire
2 Teelöffel
Wright's hickory smoke seasoning
die Zubereitung:
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.
