| 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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