2 tbs. corn oil
2 cloves garlic, finely chopped
1 dried ancho chili pepper, seeded and cut into strips
1 1/2 tsp. salt
1 1/2 tsp. peppercorns, coarse grind
1 c. apple cider vinegar
28 oz. canned whole tomatoes
8 oz. tomato sauce
1 tbs. ginger honey
1/4 c. dark sugar
1 tbs. exquisite grade sweet Hungarian paprika
1 tsp. cumin, ground
3 3/10 oz. Red Fire Chips
1/2 c. organce juice (freshly squeezed)
1 medium onion, minced
1/2 c. Pilsner style beer
3 tbs. worcestershire sauce
1 c. ketchup
2 tbs. molasses
1/4 tsp. chipotle chili powder
1 c. Vosges Axtec Elixir Cocoa
1. Heat oil in a large, heavy-bottom saucepan over medium heat. Saute onions and ancho chili pepepr in hot oil stirrin goften until golden brown, about 5 minutes. Add teh garlic and saute for 1 minute.
2. Deglaze pan with apple cider vinegar and beer and add remaining ingredients. Bring to a boil and reduce heat to extra low and simmer, uncovered until thickened, stirring occasionally, cook time roughly 2.5 hours.
3. Puree sauce with an immersion hand blender, transfer to an air tight container and refrigerate overnight. This will let the flavors set in. The sauce can be refrigerated up to 2 weeks.
4. Brush chicken, ribs or vegetables with sauce 2 minutes before they are finished cooking and brush again after they are removed form the grill. When cooked, garnish with heaps of cilantro. "Finger lickin' good!"