Kurt's jalapeno bbq sauce

Yield: 1 Servings

Measure Ingredient
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
1½ tablespoon Paprika
1 teaspoon Oregano, crushed
4 tablespoons Ground New Mexican chile
3 tablespoons Ground mustard
1 cup Cider vinegar
12 ounces Beer
28 ounces Catsup
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

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