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| Servings |
2-tablespoons
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Ingredients
- 64 ounces ketchup
- 1 pound dark brown sugar
- 1 whole bulb garlic approx. 12 whole peeled cloves
- 1 green pepper seeded and quartered
- 1 large Vidalia onion peeled and quartered
- 6 ounces Chipotle peppers with adobo sauce*
- 12 ounces beer
- 2 tbsp. paprika
- 1 tbsp. white pepper
- 2 tbsp. Black pepper
- 2 tbsp. Adobo con pimiento * Mexican all-purpose seasoning
- 1 cup apple cider vinegar
Ingredients
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Instructions
- In blender mix onion, green pepper, Chipotle peppers, garlic, and beer. Blend until pureed smooth. In large stockpot mix all ingredients and pureed mixture. On medium heat, bring to a simmer then reduce heat and cook for 2 hours stirring frequently to avoid burning. Refrigerate for 24 hours before use or bottle.
- * Available in most supermarkets and Mexican food stores
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