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Kurt's Jalapeno Bbq Sauce


1 tablespoon canola oil
1 large yellow onion; finely chopped
4 large jalapenos; finely chopped
6 cloves garlic; minced
1 tablespoon peppercorns; ground
1 tablespoon cumin; ground
1 tablespoon crushed red pepper; ground
1 1/2 tablespoons 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
1/2 cup brown sugar
1/2 cup blackstrap molasses
2 tablespoons cayenne pepper sauce
1 lime; Juice of
1 1/2 tablespoons worchestersire sauce
1 1/2 tablespoons 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. Recipe from by Kurt Lucas on Mar 18, 1998. - - - - - - - - - - - - - - - - - - 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.

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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