Ingredients
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1/2 cup brewed coffee, espresso preferred
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1 cup ketchup
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1/4 cup red wine vinegar
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3/4 cup dark brown sugar, firmly packed
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1 onion, peeled and chopped, about 1 cup
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2 garlic cloves, peeled and crushed
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2 tablespoons dark molasses
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2 tablespoons hot dry mustard, mixed with 1 tablespoon water
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2 tablespoons Worcestershire sauce
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2 tablespoons cumin, ground
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2 tablespoons chili powder
Instructions
- 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.
- This can be stored in the refrigerator for up to 2 weeks in a covered container.