ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 6 | Dried red New Mexican; chiles, stemmed, see |
| 4 | Dried tepins; pequins, or stemmed and, crushed (remove seed if you don't like too much, heat) |
| 4 x ca. 30 g | Tomato sauce; canned |
| 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 |
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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.
Feb 6, 98
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