GARLIC AND SIX CHILE WET RUB
You can brush some of this sauce on a ribeye steak or pork chops and place them in a ziplock style bag and marinate in you refrigerator for a few hours before hitting the grill. It's also great for basting white meats. It can also be added to some mayonnaise and used on smoked meat sandwiches. Or just sit it out in a bowl next to a spiral ham at a party.
Serves 2

1 teaspoon garlic, chopped
1 teaspoon salt
1 teaspoon ground cumin
2 tablespoons ancho chile powder, or chili powder
1 tablespoon ketchup
2 tablespoons Worcestershire sauce
1 1/2 tablespoons Pickapeppa Sauce (this sauce is delicious, from the Caribbean. It is available easily here in Puerto Rico)
5 tablespoons store bought jalapeno jelly

Mash the garlic and salt together to form a paste. In a small bowl combine the paste with the cumin, chile powder, ketchup, Worcestershire and Pickapeppa sauces and the jelly. Stir to form a paste.

NOTE: If you can't find Pickapeppa Sauce in you store, just use more Worcestershire Sauce