- 1 cup dark beer
- 2 jalapeno peppers, sliced, or more to taste
- 2 cups ketchup
- 1/2 cup apple cider vinegar
- 1/2 cup honey
- 1/2 cup minced onion
- 1/2 cup cooked pureed carrots
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons dry mustard
- Stir beer and jalapenos together in a glass of ceramic bowl. Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight.
- Stir beer mixture, ketchup, vinegar, honey, onion, carrots, lemon juice, black pepper, and mustard together in a saucepan; bring to a boil, reduce heat to low, and simmer until flavors combine, about 1 1/2 hours.
- Blend ketchup mixture with an immersion blender until smooth. Sauce will thicken as it cools.