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- Carol Welte
- 12 oz (336 grm). New Mexican Long Red Chili Pods, dried
- 7 tbsp (100 ml) salt
- 5 tbsp (70 ml) garlic powder
- 5 tbsp (70 ml) cumin
- 2 tbsp (30 ml) sugar
- 2 tbsp (30 ml) minced onion flakes
- 1 tbsp (15 ml) dried oregano leaves
- 12 oz (336 grm). can beer
- Place dried chili pods in large stockpot and cover with water.
- Bring to boil and cook until pods are very soft and stems remove easily.
- Remove all stems, but leave seeds (seeds are heat).
- Place softened pods in food processor/blender and emulsify until seeds are no longer visible.
- While processing, add all remaining ingredients, except beer.
- Once processing is completed, return sauce to stockpot.
- Add beer and cook down to desired consistency.
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