- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- 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
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.;
