Celebrate Father's Day in style with our super value Chile Sale. Nothing in barbecue is finer than hot, spicy sauces and rubs. And our pure, fresh chiles are just the ticket.  Our mild and hot chiles will each be on sale through Thursday at 50% OFF.

Did you know that eating chiles--the hottest pure chiles  that you can endure at least 1/4 teaspoon, 66% of the time, will almost guarantee you freedom from heart disease and cancer.  Even Harvard Medical School among many other universities endorse this claim.  As an aside, commercial chili powder is 40% chile, 40% salt and the balance is additives and preservatives.   Not so good....huh!

So, a Chile gift can give your Father health plus lots of good eating. 

Here's what I am prepared to do for the Dads among us--

     -50% off our mild and hot chiles,

     - $2.00 off either edition of my Chili Madness or Barbecue

           cookbook

       -$5.00 off either the Chili Madness Gift box or either the Barbecue or Grilling Gift box

Any of the gift boxes will include a personally autographed cookbook to whomever you wish.

All of these specials are good through midnight CDT this Thursday as I will be in Oaxaca next week.

Another fun gift is a registration to a day, weekend or week long class.

Following is our schedule--

June 27, New Mexico Favorites

July 11, Green Chile Fiesta

July 18, Creative Grilling

July 25 Taco Party

Our next weekend cooking class is July 19-21 and our next week long class is October 14-18.

I rarely ever give out this recipe unless you buy my Barbecue cookbook or attend the Barbecue class, but here it is.  It is totally my favorite Barbecue Sauce in the whole world.

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 pequin or cayenne pepper
¾ teaspoon ground 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