Red barbeque sauce

Method

De-stem and de-seed the chiles. Process the chiles and cumin seeds in a coffee grinder until a fine powder results.

Pulverize the garlic. Combine all ingredients into a non-reactive sauce pan. Season to taste with salt and black pepper. Bring the contents of the pan to a boil. Simmer slowly, stirring periodically for approximately 20 minutes - until the sauce is thick.

note

1/2 Tsp of ground cayenne pepper and 1/4 Tsp of ground cumin may be substituted for the chile d'arbol pods and cumin seeds.