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? 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? 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.