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.