INGREDIENTS:1 Tbsp. canola oil
1 large yellow onion, finely chopped
6 cloves garlic, minced
4 large jalapeños, finely chopped
1 Tbsp. peppercorns, ground
1 Tbsp. cumin, ground
1 Tbsp. crushed red pepper, ground
1 ½ Tbsps. paprika
1 tsp. oregano, crushed
4 Tbsps. ground New Mexican chile
3 Tbsps. ground mustard
1 cup cider vinegar
12 oz. beer
32 oz. catsup
½ cup brown sugar
½ cup blackstrap molasses
2 Tbsps. cayenne pepper sauce
1 lime, juice of
1 ½ Tbsps. Worcestershire sauce
1 ½ Tbsps. kosher saltDIRECTIONS:1. Sauté onions, garlic, and jalapeños until soft. Add all of the dry spices and sauté about 3 minutes, scraping pan bottom.
2. Deglaze pan with the cider vinegar. Add remaining ingredients (beer through salt) and simmer over low heat for about 2 hours.
* 'I never serve BBQ sauce cooked on the meat, I like to serve it on the side for dipping.The sauce should compliment the great taste of real BBQ’d meat, not cover it up,' says Lucas.NUTRITIONAL INFORMATION: Calories 90 (2% from fat ); Fat 1.5g (sat. 0g); Protein 2g; Carbohydrates 19g; Sodium 890mg; Cholesterol 0mg; Fiber 1g
SERVINGS:24, ¼ cup servingsFrom:Submitted to FM by Kurt Lucas