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 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, purée the chiles with 1 cup of the water they were soaked in until smooth. Sauté onion and garlic in the oil until soft. Add remaining ingredients. Bring to a boil, reduce the heat, and simmer for 30 minutes. Purée 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.