Original CyberSauce

Course : BBQ Sauce
Serves: 1
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1/4 pound renderings from 1/4 pound bacon
1 large Canadian onion grated
1/2 cup green bell pepper -- grated
4 cloves garlic
1/2 cup New Mexican chile powder -- ground
2 teaspoons cumin
2 tablespoons ground mustard
1 cup cider vinegar
28 ounces ketchup
2 teaspoons nuoc nam
2 tablespoons Worcestershire sauce
1 teaspoon lemon peel
1 teaspoon coarse ground black pepper
1 teaspoon ground white pepper
6 medium chipotles en abobo -- minced
1/2 cup brown sugar
1 tablespoons pickling spice
1 teaspoon crushed rosemary
2 medium lemons, juice from
12 ounces malty beer, low hopped
1/2 cup Jack Daniels
1 teaspoon hot pepper sauce -- to taste

Preparation / Directions:

Fry bacon and remove from skillet. Sauté onions and green pepper in drippings until onions are translucent. Add garlic and stir for 1 minute. Add chile powder, cumin, and mustard. Cook for two minutes until the kitchen is bursting with aroma. Add remaining ingredients. Bring to boil and reduce heat to low stirring frequently. Simmer one hour or until it reaches desired thickness. Remove sock before serving.

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