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5 can Yellow Onion, Chopped -- finely chopped
2 each Green Bell Pepper -- finely chopped
18 clove Garlic -- minced
1/2 cup New Mexican Chili
2 tbs. Cumin Seed
8 1/8 tbs. Mustard
4 1/4 cup Cider Vinegar
16 1/2 lb. Catsup
6 tbs. Worcestershire Sauce
3 each Lime -- juiced
1 1/2 tbs. Black Pepper
2 tsp. White Pepper
2 1/8 cup Brown Sugar
1 1/2 cup Molasses
Sauté first 3 ingredients until soft. Add next 3 ingredients and cook over high heat for about 2 minutes. Add remaining ingredients and simmer for about two hours. Remove from heat and let cool. Puree sauce in a food processor until smooth.
2 each Green Bell Pepper -- finely chopped
18 clove Garlic -- minced
1/2 cup New Mexican Chili
2 tbs. Cumin Seed
8 1/8 tbs. Mustard
4 1/4 cup Cider Vinegar
16 1/2 lb. Catsup
6 tbs. Worcestershire Sauce
3 each Lime -- juiced
1 1/2 tbs. Black Pepper
2 tsp. White Pepper
2 1/8 cup Brown Sugar
1 1/2 cup Molasses
Sauté first 3 ingredients until soft. Add next 3 ingredients and cook over high heat for about 2 minutes. Add remaining ingredients and simmer for about two hours. Remove from heat and let cool. Puree sauce in a food processor until smooth.
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