Recipe By : Members Of The BBQ Mailing List
Serving Size : 1 Preparation Time :0:00
Categories : Sauces And Rubs April97
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
renderings from 1/4 pound bacon
1 large Canadian onion -- grated
1/2 cup green bell pepper -- grated
4 cloves garlic -- minced
1/2 cup New Mexican chile powder -- ground
2 teaspoons cumin
2 tablespoons ground mustard
1 cup cider vinegar
28 ounces ketchup
2 teaspoons nuoc mam
2 tablespoons worcestershire sauce
1 teaspoon lemon peel
1 teaspoon coarse ground black pepper
1 teaspoon ground white pepper
6 chipotles en abobo -- minced
1/2 cup brown sugar
pickling spice
1 teaspoon crushed rosemary
juice from 2 lemons
12 ounces malty beer, low hopped
1/2 cup Jack Daniels
hot pepper sauce -- to taste
Fry bacon and remove from skillet. Saute onions and green pepper in
drippings until onions are translucent. Add garlic and stir for 1 minute.
Add chile powder, cumin, and mustard. Cook for two minutes until the kitchen
is bursting with aroma. Add remaining ingredients. Bring to boil and reduce
heat to low stirring frequently. Simmer one hour or until it reaches desired
thickness. Remove sock before serving.
