Chile-Coffee BBQ Sauce

Total Time:
1 hr
Prep:
45 min
Cook:
15 min

Yield:
Makes 1 quart
Level:
Easy

Ingredients
  • 3 guajillo chiles
  • 3 mulato chiles
  • 1/2 medium onion, cut into wedges
  • 6 cloves garlic, unpeeled
  • 2 tablespoons corn oil
  • 1 cup tomato puree
  • 1 cup strong black coffee
  • 1/4 cup turbinado sugar
  • 1 tablespoon kosher salt, plus additional for seasoning
  • 1 teaspoon dried oregano, preferably Mexican
  • Pinch ground cloves
  • Pinch cumin
  • 2 teaspoons cider vinegar
Directions
  • Split, stem, and seed the chiles. Toast the chiles in a dry skillet over medium-high heat, turning and flattening with a spatula, until fragrant, about 3 minutes. Put the chiles in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes. Drain, reserve soaking liquid, chop chiles roughly, and set aside.

  • While the chiles soak, char the onion and garlic in the same dry skillet over medium heat until the onion blackens slightly and garlic softens in the skin, about 8 minutes. Cool, squeeze the garlic out of the skin, and put in a blender with chiles and onion. Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down.

  • Heat the oil in the skillet over medium-high heat. Add the chile mixture and cook, stirring, until thick and fragrant, about 4 minutes. Add the tomato puree, coffee, sugar, 1 tablespoon salt, oregano, cloves, and cumin. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes.

  • Stir in vinegar and season with salt to taste.

  • Cook's Note: For this recipe, we prefer Mexican oregano. It's stronger than Italian oregano, so it can hold its own with the other assertive flavors in this sauce.


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    This recipe is featured in:

    Have a Backyard BBQ