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1 tbs. Canola Oil
1 can Yellow Onion, Chopped -- finely chopped
4 can Jalapeno Pepper -- finely chopped
6 clove Garlic -- minced
1 tbs. Peppercorn -- ground
1 tbs. Cumin Seed -- ground
1 tbs. Red Pepper -- ground
1 1/2 tbs. Paprika
1 tsp. Oregano -- crushed
4 tbs. New Mexican Chili
3 tbs. Mustard
1 cup Cider Vinegar
1/4 oz. Beer
9 oz. Catsup
1/2 cup Brown Sugar
1/2 cup Blackstrap Molasses
2 tbs. Cayenne Pepper Sauce
1 whole Lime
1 1/2 tbs. Worcestershire Sauce
1 1/2 tbs. Kosher Salt
Sauté onions, garlic, and jalapenos until soft. Add all of the dry spices and sauté 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.
1 can Yellow Onion, Chopped -- finely chopped
4 can Jalapeno Pepper -- finely chopped
6 clove Garlic -- minced
1 tbs. Peppercorn -- ground
1 tbs. Cumin Seed -- ground
1 tbs. Red Pepper -- ground
1 1/2 tbs. Paprika
1 tsp. Oregano -- crushed
4 tbs. New Mexican Chili
3 tbs. Mustard
1 cup Cider Vinegar
1/4 oz. Beer
9 oz. Catsup
1/2 cup Brown Sugar
1/2 cup Blackstrap Molasses
2 tbs. Cayenne Pepper Sauce
1 whole Lime
1 1/2 tbs. Worcestershire Sauce
1 1/2 tbs. Kosher Salt
Sauté onions, garlic, and jalapenos until soft. Add all of the dry spices and sauté 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.
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