| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Canola oil |
| 1 | lg | Yellow onion, finely chopped |
| 4 | lg | Jalapenos, finely chopped |
| 6 | Cloves garlic, minced | |
| 1 | tb | Peppercorns, ground |
| 1 | tb | Cumin, ground |
| 1 | tb | Crushed red pepper, ground |
| 1 1/2 | tb | Paprika |
| 1 | ts | Oregano, crushed |
| 4 | tb | Ground New Mexican chile |
| 3 | tb | Ground mustard |
| 1 | c | Cider vinegar |
| 12 | oz | Beer |
| 28 | oz | Catsup |
| 1/2 | c | Brown sugar |
| 1/2 | c | Blackstrap molasses |
| 2 | tb | Cayenne pepper sauce |
| 1 | Lime , Juice of | |
| 1 1/2 | tb | Worchestersire sauce |
| 1 1/2 | tb | Kosher salt |
INSTRUCTIONS
Saute onions, garlic, and jalapenos until soft. Add all of the dry spices and saute about 3 minutes, scraping pan bottom. Deglaze pan with the cider vinegar. Add remaining ingredients and simmer over low heat for about 2 hours. NOTES : I only added 1/4 cup of molasses while the sauce was simmering. After the sauce cooled I decided it needed more molasses and added 1/4 cup more. I think I liked the way the molasses tasted being added without cooking. Try doing it this way and I think you will be pleased. Posted to bbq-digest V5 #351 by "Jerry C. Toops" <jtoops@earthlink.net> on Jul 02, 1997
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