Southwestern Barbecue Sauce
Use this sauce for beef, pork, poultry, or as a condiment.
- Pinch of pepper, or to taste
- 6 dried red New Mexican chiles
- 1/2 cup commercial bottled chili sauce
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons bacon drippings or vegetable oil
- 1 cup ketchup
- 5 tablespoons distilled white vinegar
- 2 teaspoons dry mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Liquid Smoke
- Cover chiles with hot water and let them sit for 20 minutes until
- Place chiles in a blender with 1 cup of the water they were soaked
in and puree until smooth.
- Sauté onion and garlic in oil until soft, then add remaining ingredients.
Bring to a boil, reduce heat, and simmer for 30 minutes.
- Puree the sauce in a blender until smooth.
To Barbecue: Start fire with a lot of charcoal. When it has burned down to coals,
place a drip pan in the center of the coals and fill it with water.
Place a 3- to 4-pound beef brisket over the pan with the fat side
down. Cover the barbecue and adjust to a slow heat. After one hour,
baste meat with the sauce. Repeat basting and turn the meat to cook
it evenly. The process should bake about 4 to 5 hours.
Soak mesquite wood or beans in water for an hour. Spread a couple
of cups over the coals, cover, and smoke for 45 minutes.
Remove, carve, and serve with extra sauce.
This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.