Recipe courtesy of Michael Lomonaco

Black Coffee Barbecue Sauce

Name: Black Coffee Barbecue Sauce
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 1-1/2 cups
Ingredients: 1/2 cup very strong black coffee, espresso preferred; 1 cup ketchup; 1/4 cup red wine vinegar; 3/4 cup firmly packed dark brown sugar; 1 onion, peeled and chopped, about 1 cup; 2 cloves garlic, peeled and crushed; 2 tablespoons dark molasses; 3 fresh hot chili peppers, such as jalapeno, seeds removed; 2 tablespoons hot dry mustard mixed with 1 tablespoon water; 2 tablespoons Worcestershire sauce; 2 tablespoons ground cumin; 2 tablespoons ancho chili powder

Getting reviews...

Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: 1-1/2 cups

Save Recipe

Ingredients

1/2 cup very strong black coffee, espresso preferred

1 cup ketchup

1/4 cup red wine vinegar

3/4 cup firmly packed dark brown sugar

1 onion, peeled and chopped, about 1 cup

2 cloves garlic, peeled and crushed

2 tablespoons dark molasses

3 fresh hot chili peppers, such as jalapeno, seeds removed

2 tablespoons hot dry mustard mixed with 1 tablespoon water

2 tablespoons Worcestershire sauce

2 tablespoons ground cumin

2 tablespoons ancho chili powder

Directions

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. You may leave this chunky or strain through a wire mesh for a smoother textured sauce. This can be stored in the refrigerator for up to 2 weeks in a covered container.;