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.