Black Coffee Barbecue Sauce
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup very strong coffee, preferably espresso
- 1cup ketchup
- ½cup red wine vinegar
- ½cup firmly packed dark brown sugar
- 1onion, peeled and chopped (about 1 cup)
- 2cloves garlic, peeled and crushed
- 2tablespoons dark molasses
- 3fresh hot chili peppers, like jalapenos, halved and seeded
- 2tablespoons hot dry mustard, mixed with 1 tablespoon water
- 2tablespoons Worcestershire sauce
- 2tablespoons ground cumin
- 2tablespoons ancho chili powder
Nutritional analysis per serving (5 servings)
213 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 2 grams dietary fiber; 40 grams sugars; 2 grams protein; 636 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients in a medium nonreactive saucepan. Bring to a boil over medium-high heat, then reduce to low. Simmer for 20 minutes.
- Step 2
Allow mixture to cool. Puree in a food processor or blender until smooth. Strain. May be stored, covered and refrigerated, for up to two weeks.
Private Notes
Comments
I agree with you this was amazing. I had to make a couple of modifications based on what I had. I didn’t have any peppers but I substituted 1/8 tsp of gochuchang chili paste and it was great! I also mixed the dry mustard with Jack Daniel’s instead of water. Yumm. I wish it kept longer than 2 weeks. We loved it
OMG! This is completely out of this world delicious. I can't believe I'm the first to comment. Very spicy. You can lose the jalapeños if you'd like and play around with the chile powder. This is my new favorite BBQ sauce recipe.
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