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| 6 | 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 |
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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.
to Mm Format. Permission granted for distribution for individual home use only. All other publication rights, including secondary publication rights, are reserved by Michael Loo.
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