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Mexican Chili BBQ Sauce
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Ingredients

The Chilies

  • 2 gaujillo chilies
  • 1 pasilla chili
  • 2 California chilies
  • 2 red chilies
  • 1 1/2 cups boiling water

The Rest

  • 1 head garlic roasted
  • 1/3 cup adobo peppers with sauce
  • 1/2 tablespoon peppercorns
  • 1/2 tablespoon cumin seeds
  • 1 355ml can stout beer
  • 6-8 tablespoons balsamic vinegar*
  • 6-8 tablespoons molasses*
  • 1/3 cup brown sugar**
  • 1 cup ketchup
  • 1/3 cup Sugar Ray's Hickory BBQ Sauce
  • 1/2 cup worcestershire sauce
  • 1 teaspoon chili powder
  • 2 teaspoons dry mustard powder
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons sweet paprika
  • 2 tablespoons smoked paprika
  • 1/2 teaspoon salt
  • 1 tablespoon instant coffee

Instructions

  • Crack the tops off the dried peppers, and dump out the seeds. Break into large pieces. Lightly toast the peppers in a hot frying pan, until fragrant, then place in a bowl.
  • Pour the boiling water over the peppers and set aside to steep for the day.
  • Roast the garlic.
  • Toast the peppercorns and cumin seeds and once cooled completely, grind to a powder.
  • Place the peppers and roasted garlic in a small food processor with about 1/2 cup of the steeping liquid. Puree, adding more of the steeping liquid if needed.
  • Add the remaining steeping liquid, the chili paste, and all the other ingredients to a large sauce pot. Put the lid (mostly) on, bring to a boil, then turn down to a simmer.
  • At this point you'll want to add more balsamic vinegar or brown sugar depending on the spiciness desired.
  • Simmer for about an hour, then place in large mason jars to cool. This makes about 6 cups.

Notes

* Start with 6 tablespoons, adding more as needed.
*Start with 1/3 cup, adding more as needed.