Ingredients Jump to Instructions ↓

  1. 5 larges Yellow onions, finely chopped

  2. 2 Green bell peppers, finely chopped

  3. 18 Cloves garlic, minced cup Ground New mexican chile

  4. 2 tablespoons Cumin seed, roasted and ground

  5. 8 tablespoons Dry mustard

  6. 4 cups Cider vinegar

  7. 7 1/2 pounds Catsup

  8. 6 tablespoons Worcestershire sauce

  9. 3 Limes, juiced

  10. 1 1/2 tablespoon Black pepper

  11. 2 teaspoons White pepper

  12. 2 cups Brown sugar

  13. 1 1/2 cup Molasses

Instructions Jump to Ingredients ↑

  1. Saute first 3 ingredients until soft. Add next 3 ingredients and cook over high heat for about 2 minutes. Add remaining ingredients and simmer for about two hours. Remove from heat and let cool. Puree sauce in a food processor until smooth. NOTES : This was my second attemt at this recipe, CyberSauce created by the fine folks on Rick Thead's BBQ mailing list. This recipe varies from the actual ingredients submitted by some list members. The nuac nam was omitted because I didn't have any on hand. I substituted lime juice in place of lemon peel because I like limes. I was going to creat a mild and a hot version of this sauce, so in this recipe I declined to use the chipotle peppers, which I think would have been great. I'm not too fond of rosemary so I chose not to use it. I thought the sauce should be sweeter so I adde the molasses as a last minute idea. And last but not least, the first batch I made I included the pickling spices but left it out of the second batch as I thought the flavor was overwhelming. I hope no one takes offense to my omitting some of the ingredients. The sauce turned out very good and I'm sure some of you could improve it even more. Recipe by: Kurt Lucas, with a little help from my friends Posted to bbq-digest Digest V97 #040 by "Kurt Lucas on Mar 20, 1997


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