| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Barbecue, Barbecue &, Sauces |
1 |
Servings |
INGREDIENTS
| 28 |
oz |
Catsup |
| 6 |
|
Chipotle pepper; canned, chopped fine |
| 1/4 |
|
Medium onions; chopped fine |
| 1/4 |
c |
Cider vinegar |
| 12 |
oz |
Beer; amber (like Pete's Wicked Amber) |
| 2 |
tb |
Chili powder |
| 4 |
|
Cloves garlic; minced |
| 2 |
tb |
Prepared mustard |
| 2 |
tb |
Worcestershire sauce |
| 1 |
tb |
Cumin |
| 1 |
tb |
Ground coriander |
| 1 |
ts |
Cocoa |
| 1/4 |
c |
Bourbon |
|
|
Juice of 1/2 lime |
|
|
Fresh black pepper to taste |
INSTRUCTIONS
Bring all ingredients to a boil. Reduce heat to a simmer. Cook until thick.
Posted to MC-Recipe Digest V1 #736 by John Setzler <jms@twave.net> on Aug
11, 1997
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