Kurt's jalapeno bbq sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Canola oil |
| 1 | large | Yellow onion, finely chopped |
| 4 | larges | Jalapenos, finely chopped |
| 6 | 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 | Lime , Juice of | |
| 1½ | tablespoon | Worchestersire sauce |
| 1½ | tablespoon | Kosher salt |
Directions
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