Kurt's Jalapeno BBQ Sauce


Recipe By : Kurt Lucas

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
Juice of 1 lime
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.

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.