Texas Barbecue Sauce

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 ketchup
  • 5 tablespoons distilled white vinegar
  • 4 tablespoons brown sugar
  • 2 teaspoons dry mustard
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Liquid Smoke


  1. Cover the chiles with hot water and let them sit for 30 minutes until softened.
  2. In a blender, puree the chiles with 1 cup of the water they were soaked in until smooth.
  3. Sauté onion and garlic in the oil until soft. Add remaining ingredients. Bring to a boil, reduce the heat, and simmer for 30 minutes.
  4. Puree the sauce in a blender until smooth.

Yield: 2 1/2 cups

To use, apply toward the end of the grilling time as the sauce may burn otherwise.

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