Recipes from Mexico :: Mexican Salsas and Condiments
This sauce can be used with beef, pork and poultry.
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 Tbsp. bacon drippings or canola (or other vegetable) oil
1 c. catsup
5 Tbsp. distilled white vinegar
4 Tbsp. brown sugar
2 tsp. dry mustard
2 tsp. Worcestershire sauce
2 tsp. Liquid Smoke®
Cover the chiles with hot water and let them sit for 1/2 an hour until softened.
In a blender, purée the chiles with 1 c. of the water they were soaked in until smooth.
Sauté onion and garlic in the oil until soft. Add remaining ingredients. Let it come to a boil, reduce the heat, and simmer for 1/2 an hour. Purée the sauce in a blender until smooth. Makes 2 1/2 (two and a half) c..
To use, apply toward the end of the grilling time as the sauce may burn otherwise.
