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 cup commercial "chili" sauce 1 large onion, chopped 2 cloves garlic, chopped 2 tablespoons bacon drippings or vegetable oil 1 cup catsup 5 tablespoons distilled white vinegar 4 tablespoons brown sugar 2 teaspoons dry mustard 2 teaspoons Worcestershire sauce 2 teaspoons Liquid Smoke
Cover the chiles with hot water and let them sit for 30 minutes until softened. In a blender, pur?e the chiles with 1 cup of the water they were soaked in until smooth.
Saut? onion and garlic in the oil until soft. Add remaining ingredients. Bring to a boil, reduce the heat, and simmer for 30 minutes.
Pur?e the sauce in a blender until smooth.
Makes 2 1/2 cups.
To use, apply toward the end of the grilling time as the sauce may burn otherwise.
