5 1/3 cup Catsup
1 qt Molasses
1 1/3 cup Decaffeinated Coffee, prepared
1 1/3 cup Cider Vinegar
3 Chipotle Peppers (Dried), chopped fine
3 Jalapeno Peppers, chopped fine
4 tbsp Dijon Mustard
1 1/2 tsp Salt
1 tbsp Black Pepper
1 tbsp Dried Thyme
2 tsp Cumin
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Mix well in large pot; run through a blender in batches to thoroughtly blend. Label the sauce with date, and store in gallon jugs.
Makes 1 1/3 gallons sauce.
To add more "fire" to the sauce, add 10 habanero chile peppers, chopped. |
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