Our half price sale on our purest of pure hot and mild chile powders is on until tomorrow  at midnight.  We would love for you to take advantage of it. 

Also, our always popular New Mexico Favorites class still has space available and is next Thursday at 5 PM.

And you can enjoy a delightful cooking weekend and join our September 19-21 weekend class.  Our weekend and week long classes have been rated as the "Best in the US" by Bon Appetit magazine.  Come and find out why.

And what could be better than homemade barbecue sauce?  And for more favorite sauce recipes, if you would like a copy of my Finger Lickin' Barbecu book, just click here.  Here's my favorite for your cookout this weekend--

JANE'S BEST BARBECUE SAUCE

Yield: approximately 1 ½ cups

2 Tablespoons bacon drippings or butter
1 medium sized onion, finely chopped
1 clove garlic, minced
12-ounce bottle ketchup
6 Tablespoons Worcestershire sauce
2 Tablespoons cider vinegar
¼ cup dry white wine
1 teaspoon dark brown sugar, packed
1 to 2 Tablespoons pure ground hot red chile, or to taste
1 to 2 Tablespoons pure ground mild red chile or to taste
¼ teaspoon pequinor cayenne pepper
¾ teaspoonground cumin
¼ teaspoon ground coriander seed
1 teaspoon liquid smoke
4 to 6 pounds baby back pork ribs, in uncut racks

To Prepare the Sauce

1. Melt the bacon drippings in a two quart saucepan over medium heat, then add the onion and garlic and sauté until the onion is transparent.

2. Add the remaining ingredients through the liquid smoke, reduce heat to low, and simmer, uncovered for 15 minutes, stirring occasionally. Set the sauce aside until you are ready to use it.

Reprinted with permission from the Finger Lickin Good BBQ Cookbook