COFFEE BARBECUE SAUCE
| Ingredients | Amount |
|---|---|
| Ketchup | 4 cups |
| Chipotle in adobo | 4 Tbsp. |
| Dark brown sugar, packed | 1 cup |
| Espresso, brewed | ¾ cup |
| Red wine vinegar | ¼ cup |
| Onion, medium, coarsely chopped | 1 ea. |
| Jalapeños, halved, seeded | 3 ea. |
| Garlic cloves, crushed | 2 ea. |
| Molasses | 2 Tbsp. |
| Mustard, dry, mixed with 1 Tbsp. water | 2 Tbsp. |
| Worcestershire sauce | 2 Tbsp. |
| Ancho chile powder | 2 Tbsp. |
| Salt | 2 Tbsp. |
Method
Combine all of the ingredients in a medium saucepan and bring to a boil. Reduce the heat and simmer over low heat for 30-40 minutes and set aside to cool. Transfer the sauce to a blender or food processor and puree it until it is smooth.
The barbecue sauce can be refrigerated for up to 2 weeks.
Yield: 3 cups
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