INGREDIENTS:5 large yellow onions, finely chopped 2 green bell peppers, finely chopped 18 cloves of garlic, minced ½ cup ground New Mexican chili powder 2 Tbsps. cumin seeds, roasted and ground 8 Tbsps. dry mustard 4 cups cider vinegar 7 ½ cups ketchup 6 Tbsps. Worcestershire sauce 3 limes, juiced 1 ½ Tbsps. black pepper 2 tsps. white pepper 2 cups brown sugar 1 ½ cups molassesDIRECTIONS:1. Sauté onions, peppers and garlic until soft. 2. Add chili powder, cumin seeds and dry mustard. Cook ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.