Three
6 dried red New Mexican chiles, stemmed and seeded
4 dried Chiltepin chiles (or substitute with piquin or cayenne)
1/2 cup commercial bottled 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 set for for
15 minutes until softened. Place the chiles in a blender with 1 cup of the
water they were soaked in and puree until smooth. Sauté the onion and garlic in
the oil until soft, then add all the rest of the ingredients, including the
chili sauce. Bring to a boil, reduce heat, and simmer for 30 minutes. Place the
sauce in a blender and puree until smooth.