Texas Chilipiquin BBQ Sauce

The wild chiles called chiltepins in Mexico and the Southwest are known as chilipiquins in Texas. We always have some of the berry-like pods available because we grow them as perennials, but they’re difficult to find in markets. So substitute any pequin or small, extremely hot chile. This is a finishing sauce for grilled or smoked beef, chicken, or pork to be applied before serving or served on the side.

Ingredients

• 1 onion, chopped

• 2 tablespoons butter, margarine, or vegetable oil

• 3 cloves garlic, minced

• 2 cups catsup

• ½ cup cider vinegar

• 1/3 cup brown sugar

• 2 tablespoons lemon juice

• 2 teaspoons Worcestershire sauce

• 3 teaspoons crushed chilipiquins, or other small, hot dried chiles

• 2 teaspoons dry mustard

• 1/4 teaspoon freshly ground black pepper

• Salt to taste

Instructions

In a small skillet, saute the onion in the butter until soft. Add the garlic and saute for 2 minutes.

Combine all the remaining ingredients in a saucepan and whisk to blend. Bring to a boil over high heat and bring to a boil, reduce the heat and simmer uncovered for 30 minutes, stirring occasionally.