New Mexican Beer & Molasses BBQ Sauce

This rich, complex sauce blends the smokiness of New Mexican chile with the deep sweetness of blackstrap molasses and brown sugar. The addition of beer and cider vinegar creates a tangy, robust flavor profile that cuts through the richness, while garlic, onion, and jalapenos provide a savory aromatic base. Simmered for hours, the flavors meld into a thick, glossy coating perfect for brushing on grilled meats, tossing with pulled pork, or serving as a dipping sauce for wings. It balances heat, sweetness, and acidity beautifully, making it a versatile condiment for summer barbecues or hearty winter meals.

Cooking Method: Stewing

Cuisine: Mexican

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 6

Calories: 511

Dietary: Vegan

Description

This rich, complex sauce blends the smokiness of New Mexican chile with the deep sweetness of blackstrap molasses and brown sugar. The addition of beer and cider vinegar creates a tangy, robust flavor profile that cuts through the richness, while garlic, onion, and jalapenos provide a savory aromatic base. Simmered for hours, the flavors meld into a thick, glossy coating perfect for brushing on grilled meats, tossing with pulled pork, or serving as a dipping sauce for wings. It balances heat, sweetness, and acidity beautifully, making it a versatile condiment for summer barbecues or hearty winter meals.

Ingredients

Canola oil
Yellow onion, finely chopped
Jalapenos, finely chopped
Garlic, minced
Peppercorns, ground
Cumin, ground
Crushed red pepper, ground
Paprika
Oregano, crushed
Ground New Mexican chile
Ground mustard
Cider vinegar
Beer
Catsup
Brown sugar
Blackstrap molasses
Cayenne pepper sauce
Juice of
Worcestershire sauce
Kosher salt

Directions

1
Heat the canola oil in a large heavy-bottomed pot or Dutch oven over medium heat.
2
Add the finely chopped yellow onion, jalapenos, and minced garlic. Sauté until the vegetables are soft and translucent, about 5-7 minutes.
3
Stir in the ground peppercorns, cumin, crushed red pepper, paprika, oregano, New Mexican chile, and ground mustard. Cook for 3 minutes, stirring constantly to prevent sticking and to toast the spices.
4
Pour in the cider vinegar to deglaze the pan, scraping up any browned bits from the bottom.
5
Add the beer, catsup, brown sugar, half of the blackstrap molasses, cayenne pepper sauce, lime juice, Worcestershire sauce, and kosher salt. Stir well to combine.
6
Bring the mixture to a boil, then reduce the heat to low. Cover partially and simmer for 2 hours, stirring occasionally, until the sauce has thickened and the flavors have melded.
7
Remove from heat. Let the sauce cool slightly. Taste and stir in the remaining half of the blackstrap molasses if desired, as adding it off-heat preserves its distinct flavor.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 511kcal

% Daily Value *
Total Fat 8.7g14%
Saturated Fat 1.2g6%
Sodium 2249mg94%
Total Carbohydrate 90.4g31%
Dietary Fiber 8.2g33%
Sugars 61.1g
Protein 10.0g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/sauce-58/