Shiner Bock BBQ

 

 

2 each peppers, roasted and peeled

2 large yellow peppers, roasted and peeled

2 large green peppers, roasted and peeled

2 large yellow onion, charred on the grill and chopped

1 large garlic clove, chopped

2 oz cumin

2 oz coriander

2 t new mexico chili powder

8 oz apple cider vinegar

8 ounces molasses

4 bottles Shiner Bock beer

24 ounces tomato ketchup

2 oz dry mustard

22 oz grape jelly

8 oz pickle relish

salt and pepper

 

Method:

In thick bottom pan, add all ingredients and cook one hour on medium temperature, stirring frequently.

Allow to cool to room temperature and blend until smooth.

Pass through strainer and reserve.