Yield: 1 Servings
|1 tablespoon||Canola oil|
|1 large||Yellow onion, finely chopped|
|4 larges||Jalapenos, finely chopped|
|6 \N||Cloves garlic, minced|
|1 tablespoon||Peppercorns, ground|
|1 tablespoon||Cumin, ground|
|1 tablespoon||Crushed red pepper, ground|
|1 teaspoon||Oregano, crushed|
|4 tablespoons||Ground New Mexican chile|
|3 tablespoons||Ground mustard|
|1 cup||Cider vinegar|
|½ cup||Brown sugar|
|½ cup||Blackstrap molasses|
|2 tablespoons||Cayenne pepper sauce|
|1 \N||Lime , Juice of|
|1½ tablespoon||Worchestersire sauce|
|1½ tablespoon||Kosher salt|
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 ¼ cup of molasses while the sauce was simmering.
After the sauce cooled I decided it needed more molasses and added ¼ 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@...> on Jul 02, 1997