Recipe courtesy of Joanne Kapololu
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Total:
1 hr 25 min
Prep:
20 min
Cook:
1 hr 5 min
Yield:
8 quarts
Level:
Easy
Total:
1 hr 25 min
Prep:
20 min
Cook:
1 hr 5 min
Yield:
8 quarts
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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. 

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. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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