Recipe courtesy of Joanne Kapololu


  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 20 min
  • Cook: 1 hr 5 min
  • Yield: 8 quarts
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1/2 cup vegetable oil

3 onions, diced small

8 cloves garlic, minced

Two 10-pound cans ketchup

6 cups amber beer

6 cups cider vinegar

4 cups brewed coffee, such as Folgers

4 cups molasses

4 cups brown sugar

1 cup OJ concentrate

1 cup ancho chile puree

1/2 cup Worcestershire sauce

4 tablespoons ground cumin

2 tablespoons cocoa powder

2 tablespoons New Mexico chile powder

2 tablespoons salt

2 teaspoons ground black pepper

12 ounces tomato paste


  1. Heat the oil in a large stockpot over medium-high heat. Add the onions and saute, stirring constantly. Add the garlic and saute, about 20 seconds. Add 8 cups water, the ketchup, beer, vinegar, coffee, molasses, brown sugar, OJ concentrate, ancho chile puree, Worcestershire, cumin, cocoa powder, New Mexico chile powder, salt, pepper and tomato paste. Bring the mixture to a simmer. Cook on medium-low heat, stirring occasionally, about 1 hour. 
  2. Remove the sauce from the heat and puree with a hand blender. Pass the mixture through a mesh strainer into containers. Cool and store the sauce. 
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