he International Connoisseurs of Green and Red Chile is an organization comprised of mostly chile-loving alumni of NMSU (and New Mexico chile crazed fanatics such as myself).
The organizer of the organization was Jeanne B. Croft and she was the official propagating voice of the International Connoisseurs of Green & Red Chile. In 1979, she wrote a chile cookbook and journal called Viva Chile, Connoisseurs' Creative Chile Cuisine (now out of print).
She featured a recipe from Carl Wax of Las Cruces for Green Chile BBQ sauce as follows:
11 ounce green chile -- roasted, peeled and chopped
1 med onion -- chopped
2 tablespoon brown sugar
2 tablespoon paprika
2 tablespoon Worcestershire Sauce
1 teaspoon salt
1 teaspoon dry mustard
1/4 cup catsup
1/2 teaspoon black pepper
1/4 teaspoon chile powder
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 cup vinegar
1 cup tomato juice
1/2 cup water
Combine all of the ingredients and simmer 30 minutes, stirring
frequently. For oven barbecuing, place a layer of ribs or pieces of
chicken, in a shallow roasting pan. Spread sauce over the meat, repeating
process until all meat and sauce are used. Cover pan with aluminum foil
and seal. Bake in a preheated 350F oven for 1 1/2 hours; uncover and bake
an additional 20 to 25 minutes. This barbecue sauce is sufficient for 3
pounds of ribs or pieces of chicken.
The organizer of the organization was Jeanne B. Croft and she was the official propagating voice of the International Connoisseurs of Green & Red Chile. In 1979, she wrote a chile cookbook and journal called Viva Chile, Connoisseurs' Creative Chile Cuisine (now out of print).
She featured a recipe from Carl Wax of Las Cruces for Green Chile BBQ sauce as follows:
11 ounce green chile -- roasted, peeled and chopped
1 med onion -- chopped
2 tablespoon brown sugar
2 tablespoon paprika
2 tablespoon Worcestershire Sauce
1 teaspoon salt
1 teaspoon dry mustard
1/4 cup catsup
1/2 teaspoon black pepper
1/4 teaspoon chile powder
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 cup vinegar
1 cup tomato juice
1/2 cup water
Combine all of the ingredients and simmer 30 minutes, stirring
frequently. For oven barbecuing, place a layer of ribs or pieces of
chicken, in a shallow roasting pan. Spread sauce over the meat, repeating
process until all meat and sauce are used. Cover pan with aluminum foil
and seal. Bake in a preheated 350F oven for 1 1/2 hours; uncover and bake
an additional 20 to 25 minutes. This barbecue sauce is sufficient for 3
pounds of ribs or pieces of chicken.
