Black coffee barbecue sauce

Yield: 4 servings

Measure Ingredient
½ cup Very strong black coffee,
\N \N Espresso preferred
1 cup Ketchup
¼ cup Red wine vinegar
¾ cup Firmly packed dark brown
\N \N Sugar
1 \N Onion, peeled and chopped,
\N \N About 1 cup
2 \N Cloves garlic, peeled and
\N \N Crushed
2 tablespoons Dark molasses
3 \N Fresh hot chili peppers,
\N \N Such as jalapeno, or hotter
\N \N If desired,
\N \N Seeded
2 tablespoons Hot dry mustard mixed with 1
\N \N TB water
2 tablespoons Worcestershire sauce
2 tablespoons Ground cumin
2 tablespoons Chili powder

Combine all ingredients in a saucepan and simmer over low heat for 20 minutes. Cool, then puree in a blender or food processor until smooth. This can be stored in the refrigerator for up to 2 weeks in a covered container.

Yield: 1½ cups


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