INGREDIENTS:5 large yellow onions, finely chopped
2 green bell peppers, finely chopped
18 cloves of garlic, minced
½ cup ground New Mexican chili powder
2 Tbsps. cumin seeds, roasted and ground
8 Tbsps. dry mustard
4 cups cider vinegar
7 ½ cups ketchup
6 Tbsps. Worcestershire sauce
3 limes, juiced
1 ½ Tbsps. black pepper
2 tsps. white pepper
2 cups brown sugar
1 ½ cups molassesDIRECTIONS:1. Sauté onions, peppers and garlic until soft.
2. Add chili powder, cumin seeds and dry mustard. Cook over high heat for about 2 minutes. Add remaining ingredients and simmer for about two hours. Remove from heat and allow to cool.
3. Purée sauce in a food processor until smooth.
SERVINGS:1 ½ gallonsFrom:Recipe from Kurt Lucas, Oregon State University